Timothy's White Chili Recipe - Cooking Index
1 lb | 454g / 16oz | Dried white beans |
6 cups | 1422ml | Chicken broth |
2 | Garlic | |
2 | Onions - chopped (medium) | |
1 tablespoon | 15ml | Oil |
9 oz | 255g | Canned green chilies |
2 teaspoons | 10ml | Ground cumin |
1 1/2 teaspoons | 7.5ml | Oregano |
1/4 teaspoon | 1.3ml | Ground cloves |
1/4 teaspoon | 1.3ml | Cayenne pepper |
4 cups | 250g / 8.8oz | Diced cooked chicken breast |
3 cups | 438g / 15oz | Grated Monterey jack cheese |
Salsa | ||
Sour cream |
1. Combine beans, broth, garlic and 1/2 the onions in a large pot. bring to a boil, reduce and simmer until beans are soft - 2 hrs or more - adding broth if necessary.
2. Saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1hr.
3. Serve topped with grated cheese, salsa and sour cream.
Source:
TVFN: REYNOLDS SPECIAL RECIPES
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