Timothy's White Chili
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 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
- Combine beans, broth, garlic, and half the onions in a large soup pot.
- Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary.
- 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.
- Serve topped with grated Monterey Jack cheese, salsa, and sour cream. I also like to serve tortilla chips on the side.
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Reviews
-
I got this recipe from a friend almost 25 years ago. I have tweaked it over the years for different ways to enjoy the wonderful blending of flavors. I always use the Better Than Bullion Chicken Base for my broth and in addition cook a whole chicken with it in the crockpot to add lots of flavor. I generally use Bush's Great Northern canned beans if I'm not home to fuss over the beans and they work great. Finally, none of those mild canned chiles. I use fresh or frozen roasted Hatch Chile's in my stew and the difference it makes is astounding! And yes, you can get them mild. I've found that putting 1/2 the cheese directly into the finished chili and giving it a stir adds some creamy wonderfulness. You can even add a dollop of sour cream at the same time. Folks can still top their chili but it's an either or and to me makes the end product a more consistent taste. Lastly, I will strain some of this wonderfulness from the crockpot and place in a separate container-with little to no broth. For a wonderful second meal, add this mixture to a fresh flour tortilla and roll up burrito style. Then top this burrito with some of the chili with broth. Add some sliced avocado's (and any other toppings you enjoy) and it's nothing short of heaven!
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Every time I see reviews/comments for this recipe, I keep seeing people saying that they use precooked canned beans and therefore they don't need as much broth. The reason that this was the favorite thing on the menu at Timothy's Restaurant is the way it was made. The DRY beans are cooked IN THE BROTH which is what makes it so darn wonderful. My cousins always have made it using shortcuts and they can't understand why mine is ALWAYS SO MUCH BETTER ! I use the original Tim Barnes recipe. Timothy's was always my favorite restaurant in Louisville Kentucky.
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RECIPE SUBMITTED BY
Schwabina
United States
I enjoy cooking, reading, writing, and watching movies with my hubby!