 |
Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 810 |
|
A different kind of chili which will make you glad you tried it Ingredients:
1 lb large white beans, soaked overnight in water, drained |
6 cups chicken broth |
2 cloves garlic, minced |
2 medium onions, chopped (divided) |
1 tbsp olive oil |
2 4-ounce cans chopped green chilies |
2 tsp ground cumin |
1 1/2 tsp dried oregano |
1/4 tsp ground cloves |
1/4 tsp cayenne pepper |
4 cups diced cooked chicken |
3 cups grated monterey jack cheese |
1 jalapeno or serrano pepper, chopped (optional) |
Directions:
1. 1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
2. 2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
3. 3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips
4. Simply Recipes
|
|