White Chili

Serves: 5
Total Calories: 1,087


1 pound Great northern beans
2 pounds boneless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (10 3/4-ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
5 cups canned chicken broth
1 (7-ounce) bottle beer
1/2 teaspoon each: white, lemon and black pepper (optional)
3 cups grated Monterey Jack cheese (optional)
sour cream and salsa (optional)


Cover beans with water and soak overnight; drain. Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain; cool. Remove skin; cut into small pieces.

Drain beans. In same pot, sauté onion in oil until translucent; stir in garlic, chiles, cumin, oregano, cloves, and ground red pepper; sauté 2 minutes. Add beans, broth, and beer. If desired, stir in optional peppers. Bring to a boil; reduce heat and simmer until beans are very tender, about 2 hours. Stir occasionally.

Add chicken and 1 cup cheese, if desired; stir until cheese melts. Season with salt and pepper to taste. Serve with remaining cheese, sour cream, and salsa for guests to spoon onto chili if they wish.

Nutritional Facts:

Serves: 5
Total Calories: 1,087
Calories from Fat: 277

This White Chili recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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