Recipe by Sky Hostess
The original recipe comes from Lewis & Clark's in St. Louis. I asked them for the recipe and they gave it to me! I have modified it a little bit over the years to make it a little easier and less time consuming. This chili gets rave reviews from everyone that has tried it. I served it at Bunco one night along with another kind of soup. There was barely enough of this leftover for my husband to have one bowl! I have also found that you can put alot less cheese than the recipe calls for and it is still good - however, you can never have too much cheese! Can you? It is best to make it a day or two ahead of time and just reheat and serve. The longer it sits the better it gets! It is great on a cold night with cornbread or hot crusty bread.
Top Review by Cuestick
Very tasty chili! I was in a bit of an impromptu position on this recipe and it still came out great. Had a small smoked whole chicken in the freezer that I picked clean for the meat. The smokiness was a nice addition but certainly not necessary. I had a banana pepper in the fridge so I cut that up instead of the two cans of mild chili peppers. I didn't have the proper amount and type of cheese so I use about 4 oz. of Colby Jack cheese cubes and about 4 oz. of Cheddar i had on hand. And finally, i used to cans of great northern beans and one can of pinto. All these changes and this still made the family (even the kids) very happy on a cold winter's night. We'll be making this again and sharing it with friends. Thanks for posting!
- 3 (15 ounce) cans great northern beans
- 2 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon ground oregano
- 2 (4 ounce) canschopped green chilies (mild)
- 4 cups chicken broth
- 12 ounces monterey jack cheese, grated
Directions See How It's Made
- In a large soup or stock pot saute onion in olive oil until translucent.
- Add garlic, chilies, cumin, cayenne pepper, and oregano. Saute for 2-3 minutes.
- Add chicken stock and chicken breasts. Cook until chicken is tender, approximately 15-20 minutes. Remove chicken from the pot and shred chicken with fork.
- Return chicken to pot and add the great northern beans and cheese. Simmer until cheese is melted, stirring occasionally.
- Serve with garnishes of sour cream and chopped jalapeno peppers.