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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I am a fan of Junior League Cookbooks. This one is from Jr. League Celebration Cookbook. Don't forget the fresh cilantro-it makes the dish! To make this dish quicker and easier substitute 4 (15 ounce) cans white beans. (1 pound dried = 6 cups cooked/1 can = 1/1/2 cups) Ingredients:
1 lb dried great northern beans (if using canned beans, change recipe appropriately) or 4 (15 ounce) cans white beans (if using canned beans, change recipe appropriately) |
2 lbs boneless skinless chicken breasts |
2 medium onions, chopped |
1 tablespoon olive oil |
4 garlic cloves, minced |
2 (4 ounce) cans chopped green chilies |
2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/4 teaspoon ground cloves |
1/4 teaspoon ground red pepper (cayenne) |
6 cups chicken broth (reserved from cooking chicken) |
8 ounces monterey jack cheese, shredded |
salt & freshly ground black pepper |
sour cream (for garnish) |
salsa (for garnish) |
chopped fresh cilantro (for garnish) |
Directions:
1. Pick through beans and rinse them.
2. Soak beans according to package directions; drain well.
3. Place chicken in large Dutch oven and cover with boiling water.
4. Simmer 15 minutes or until tender.
5. Drain and let cool.
6. Cut the chicken into cubes.
7. Saute onions in hot oil in the Dutch oven over medium heat for 10 minutes.
8. Add the garlic, chiles, cumin, oregano, cloves and cayenne and cook for 2 minutes.
9. Add the beans and broth; bring to a boil.
10. Reduce heat and simmer (stirring occasionally) 2 hours or until the beans are tender.
11. Add the chicken and cheese.
12. Cook, stirring constantly, until the chili is thoroughly heated and cheese is melted.
13. Season with salt and black pepper.
14. Serve immediately with selection of garnishes.
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