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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The original recipe comes from Lewis & Clark's in St. Louis. I asked them for the recipe and they gave it to me! I have modified it a little bit over the years to make it a little easier and less time consuming. This chili gets rave reviews from everyone that has tried it. I served it at Bunco one night along with another kind of soup. There was barely enough of this leftover for my husband to have one bowl! I have also found that you can put alot less cheese than the recipe calls for and it is still good - however, you can never have too much cheese! Can you? It is best to make it a day or two ahead of time and just reheat and serve. The longer it sits the better it gets! It is great on a cold night with cornbread or hot crusty bread. Ingredients:
3 (15 ounce) cans great northern beans |
2 lbs boneless skinless chicken breasts |
1 tablespoon olive oil |
1 large onion, chopped |
4 garlic cloves, minced |
2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
1 teaspoon ground oregano |
2 (4 ounce) cans chopped green chilies (mild) |
4 cups chicken broth |
12 ounces monterey jack cheese, grated |
Directions:
1. In a large soup or stock pot saute onion in olive oil until translucent.
2. Add garlic, chilies, cumin, cayenne pepper, and oregano. Saute for 2-3 minutes.
3. Add chicken stock and chicken breasts. Cook until chicken is tender, approximately 15-20 minutes. Remove chicken from the pot and shred chicken with fork.
4. Return chicken to pot and add the great northern beans and cheese. Simmer until cheese is melted, stirring occasionally.
5. Serve with garnishes of sour cream and chopped jalapeno peppers.
6. Enjoy!
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