posted by marleah 12-20-99 9:59 AM
White Chicken Chili
2 lbs boneless chicken breasts
1 stalk celery, cut into large pieces *
1 carrot, cut into large pieces*
1 small onion, cut into large pieces*
1/2 tsp pepper*
1/4 tsp salt*
1 jar (3 lbs) great northern beans
1 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 to 8 oz chopped mild green chilies
1 or 2 jalapeno peppers, diced (optional)
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
6 Cups chicken broth/stock (not necessary if making own stock)
3 Cups shredded Monterey Jack/cheddar/cojack cheese
salsa and sour cream
Place chicken in heavy, large pot and cover with 6 cups cold water (and "*" items, if making stock). Cook until chicken is tender, about 30 minutes. Strain broth and reserve. (Taste broth to make certain it is strong enough for you. If not, you can add boullion cubes.) Cool chicken and cut into small chunks.
Drain beans. Heat oil in large pot and sauté onions until translucent. Stir in garlic, green chilies, jalapenos, and spices. Sauté 2 minutes.
Add beans and chicken stock. Bring to a boil. Cook, stirring occasionally, about 1 hour. Add chicken and 1 to 2 cups of cheese and reheat well.
Serve with cheese, salsa, and sour cream. This is even better the next day.