Misty posted 01-26-99
White Chili
1 lb Dried white beans
6 c Chicken broth
2 Cloves garlic
2 Medium onions, chopped
1 tb Oil
9 oz Canned green chilies
2 ts Ground cumin
1 1/2 ts Oregano
1/4 ts Ground cloves
1/4 ts Cayenne pepper
4 c Diced cooked chicken breast
3 c Grated monterey jack cheese
Salsa
Sour cream
1. Combine beans,broth,garlic & 1/2 the onions in a large pot. bring to a boil, reduce & simmer til beans are soft - 2
hrs or more - adding broth if necessary.
2. Saute remaining onions in oil til tender. Add chilies & seasonings & mix thoroughly. Add to bean mixture. Add
chicken & simmer 1hr.
3. Serve topped with grated cheese, salsa & sour cream.
* Exported from MasterCook *
White Chili #2Recipe By :
Serving Size : 1 Preparation Time :0:00Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Onion chopped fine
1/2 large Green pepper chopped fine
1 large Clove garlic minced
1 Shredded carrot
2 Stalks celery chopped fine
1 tablespoon Olive oil
1 tablespoon Butter
1 1/4 pounds Cooked boneless chicken Chopped
1 can (15-oz) low salt chicken
Broth or homemade
2 cans Pinto beans one drained and
Rinsed one not drained and
Pureed in blender
3/4 cup Dry white vermouth
1 can Chick peas optional
1 teaspoon Ground cumin
1/2 teaspoon Tabasco sauce
2 teaspoons Chili powder
1 tablespoon Honey 2 teaspoons Medium hot sauce
Shredded mozzarella cheese Opt.
In a medium saucepan, saute in oil and butter over medium high
temperature the onion, green pepper, garlic, carrot and
celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.
WHITE CHILI
1 pound chicken breasts (skinned and boned) -- diced
1/2 cup shallot -- chopped
3 garlic cloves -- minced
1 can tomatillos (18 ounce) --
drain, chop
1 can tomatoes (14 oz) undrained (chop)
1 can chicken broth (13 oz)
1 can chili peppers, undrained (4 oz) -- chopped
1/2 teaspoon oregano
1 teaspoon coriander seed -- crushed
1/2 teaspoon cumin
2 cans cannellini beans ( 15 oz) -- drained
3 Tablespoons lime juice
1/2 teaspoon pepper
1/4 cup Cheddar cheese -- grated
Spray a large saucepan with cooking spray. Add 1 Tablespoon olive oil and add chicken breasts and saute 3 minutes
or until done. Remove chicken from pan and set aside.
Add shallots and garlic and saute until tender.
Add all ingredients UP TO, NOT INCLUDING BEANS. bring to boil and simmer 20 minutes.
Add beans along with chicken and cook 5 minutes or until heated.
Stir in lime juice,pepper just before serving.
Ladle into bowls and top with cheese.