White Chicken Chili

Submitted by Kelly0412

"This is such a GOOD recipe! I will warn you that, by itself, it isn't a very pretty dish but the optional add-ins are what make it look REALLY appealing!"

 

• Ready In: 4hrs 30mins
• Ingredients: 11
• Yields: 8 (1.5 cup) servings
• Serves: 8

ingredients

• 1 lb great northern bean
• 6 cups chicken broth
• 2 minced garlic cloves
• 2 medium onions, chopped (divided)
• 1 tablespoon oil
• 2 (4 ounce) cans green chilies (chopped)
• 2 teaspoons ground cumin
• 1 1⁄2 teaspoons dried oregano
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon cayenne pepper
• 2 lbs chicken breasts, cooked and chopped (about 4 cups)

directions

1. Soak beans overnight or at least 4 hours prior to cooking.
2. Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more.
3. Add more chicken broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add the cooked chicken and continue to simmer 1 hour.
4. Serve topped with the cheese, tomatoes, guacamole, tortilla chips, etc -- .

Reviews

[Brenda.]

This soup really hit the spot on a cold Wisconsin afternoon. I stirred in a can of Rotel with chilies and served with a handful of shredded Monterey jack cheese and a dollop of sour cream- Oh so good! I loved the heat from the cayenne and the smokiness of the cumin. I thought maybe sliced green onion would be pretty as a garnish. This was so easy to make as I keep left over diced chicken in the freezer. Thanks for a keeper! Made for PAC Spring 2011.