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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This is a great Fall/Winter meal. It can be adapted for a quick chili,or a crock pot chili too.Recipe ideas for those are included as well. IIts another great recipe from my MIL. Ingredients:
1 lb white beans |
5 boneless skinless chicken breasts, cubed |
2 medium white onions, diced |
2 garlic cloves, crushed |
2 (4 ounce) cans green chilies |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon cayenne pepper |
6 cups chicken stock |
3 cups shredded colby-monterey jack cheese |
8 ounces fat free sour cream |
Directions:
1. Soak beans overnight,and drain the next day.
2. In a large pot cook beans in chicken stock for 1 hour,then add everything except cheese and sour cream. Cook beans until tender THIS COULD BE UP TO 2 HOURS,please note the time it takes for the beans to cook through makes the chicken very tender. Once beans are tender add cheese and sour cream and stir.
3. Serve with cornbread,or chips.
4. Please note that you can use canned beans for a shortcut,just cook everything through before adding to chicken stock,and reduce cooking time. You can also dump everything but cheese and sour cream in a LARGE crock pot after beans have soaked overnight,and just follow crockpot manufacturers time range for cooking basic chili,and add sour cream and cheese at the very end.
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