Eneiman's Texas White Chili

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2 hrs Prep: 40 min. Cook: 1 hrs
367 calories/serving (approx.)
4 Servings suggest servings

Ingredients

1pound white beans dried
1 1/2quarts chicken broth
1 1/2medium onions chopped
2each garlic cloves
1teaspoon salt
1tablespoon vegetable oil
4ounces green chili peppers diced
2teaspoons cumin ground
2teaspoons oregano crushed
2teaspoons coriander ground
1pinch cloves ground
1pinch cayenne pepper
4each chicken breast halves, boneless and skinless
1/2cup monterey jack cheese grated
4each scallions, spring or green onions thinly sliced

Directions

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil.

Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed.

Heat oil in skillet.

Add remaining chopped onions and cook about 5 minutes, until tender and clear.

Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly.

Cook 2 minutes more.

Add skillet mixture to bean mixture.

Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion.

Makes 4 servings.

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