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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A white chili with beans, chicken and lots of cheese. Another great Superbowl dish. Beans must soak overnight so plan ahead. Cook time includes cooking beans. Ingredients:
1 lb. dried great northern or other white beans (about 2 1/2 cups) picked over and rinsed. |
1 1/2 lbs. skinless, boneless chicken breast halves |
1 quart chicken stock |
1 tbsp. olive oil |
2 medium onions, chopped |
two 4 oz. cans chopped green chiles |
4 garlic cloves, minced |
2 tsp. ground cumin |
1/4 tsp. cayenne pepper |
1 1/4 lbs. monterey jack cheese, shredded (7 cups) |
salt to taste |
3 to 4 jalapenos, halved, seeded and coarsely chopped |
sour cream, for serving |
Directions:
1. In a large saucepan, cover the beans with 2 of water and let soak overnight. Drain the beans, return them to the saucepan and add enough water to cover by 2 . Bring to a boil over moderate heat and simmer until tender, about 1 hour. Drain the beans.
2. Meanwhile, put the chicken breasts in a saucepan and add the chicken stock, if necessary, add a little water to cover the chicken. Bring to a simmer and cook over low heat until the chicken is just opaque throughout, about 15 minutes. Transfer the breasts to a plate to cool, then shred. Boil the stock over high heat until reduced to 2 1/2 cups, about 4 minutes.
3. Heat the oil in a large saucepan. Add the onions and cook over moderate heat, stirring, until translucent, about 4 minutes. Add the canned chiles, garlic, cumin and cayenne and cook, stirring, for 3 minutes. Add the beans, chicken, reduced stock and 4 cups of the cheese and simmer for 10 minutes. Season with salt.
4. Ladle the chili into large bowls and top each serving with 1/4 cup cheese and a generous sprinkling of the chopped jalapenos. Serve the sour cream and the remaining cheese and chiles on the side.
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