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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Ken's White Chili Ingredients:
1 lb great northern bean |
5 (3 ounce) cans fat-free chicken broth |
2 onions, chopped |
2 garlic cloves, minced |
1 1/2 lbs boneless skinless chicken breasts, cubed |
2 teaspoons cumin, ground |
1 teaspoon oregano |
1/2 teaspoon cayenne pepper |
salt and pepper |
1 tablespoon lemon juice |
1 (7 ounce) can green chilies, chopped |
3 cups monterey jack cheese, shredded |
Directions:
1. Soak beans overnight.
2. Combine beans, chicken broth, onions and garlic in large pot.
3. Cook (boil, then simmer) for 1 to 2 hours until beans are done. (Do not stir too much or the beans will fall apart).
4. When beans are done, add chicken, cumin, oregano, cayenne pepper, salt and pepper, lemon juice, and chilies.
5. Simmer for approximately 1 hour.
6. Add grated cheese last. Simmer until cheese is melted; stir or cheese will sink to the bottom and scorch.
7. NOTES.
8. Cooking times are approximate. Basically cook until the beans are done and spices have soaked in then cook until cheese melts.
9. Sometimes not all of the chicken broth is necessary.
10. You don't want it too soupy, so I usually add about 4 cans of chicken broth and add the last can as needed.
11. This will make a large pot.
12. Serve with a salad and garlic bread and enjoy!
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