White Chili

Serves: 9
Total Calories: 611


1 pound Great Northern beans, rinsed, picked over
2 pounds boneless, skinless chicken breasts
1 tablespoon oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4-ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons crumbled dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups reserved chicken broth
3 cups shredded Monterey Jack cheese, divided
salt and pepper to taste
sour cream


Place beans in large heavy pot. Add enough cold water to cover; soak overnight.

Place chicken in large heavy saucepan. Add cold water to cover, and bring to a simmer. Cook until tender. Drain and reserve broth; cool. Cut chicken into cubes, and set aside. Drain beans.

Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, chiles, cumin, oregano, cloves, and cayenne; sauté 2 minutes.

Add beans and reserved broth; bring to a boil. Reduce heat and simmer until beans are very tender, about 2 hours, stirring occasionally. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, and salsa.

Nutritional Facts:

Serves: 9
Total Calories: 611
Calories from Fat: 152

This White Chili recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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