Timothy's White Chili

Schwabina's Note:

This was originally printed in the Louisville Courier-Journal in 1989. I was introduced to it by a college roommate, and through a lot of internet searching, finally found the recipe. This recipe works very nicely in a crockpot.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 1 lb large white beans (sorted, rinsed)
• 6 cups chicken broth
• 2 garlic cloves, minced
• 2 medium onions, chopped
• 1 tablespoon oil
• 2 (4 ounce) cans mild green chilies, chopped
• 2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 4 cups diced cooked chicken breasts

Directions:

1. Combine beans, broth, garlic, and half the onions in a large soup pot.
2. Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary.
3. In a skillet, saute remaining onions in oil until tender. Add chiles and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.
4. Serve topped with grated Monterey Jack cheese, salsa, and sour cream. I also like to serve tortilla chips on the side.

Reviews

[brihug]

I like it. But if using canned bean, reduce liquid. Doesn't need all that time to reduce if beans are cooked already (canned). I also agree can use more beans, less chicken.

Otherwise, simple and yummy.

[stealmystapler]

Great recipe! I'd been making this from a scan of the newspaper article that my boyfriend's family sent me. It's one of their day-after-thanksgiving traditions to make this with leftover turkey.

[Salesgirl]

This is a terrific recipe that I got from the Courier too. Different but decidely delicious.