"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Chili Recipe

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This recipe for White Chili, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Place
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried Great Northern white beans, rinsed
2 lbs. boneless chicken breasts
1 T. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 4-oz. cans chopped mild green chilies
2 tsp. ground cumin
1/1/2 tsp dried oregano, crumbled
1/4 tsp ground cloves
1/4 tsp cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese
Sour cream
Salsa
Chopped fresh cilantro

Directions:
Directions:
Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
Place chicken in heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minuets. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally , about 2 hours. (Can be prepared 1 day ahead.) Cover and refrigerate. Bring to simmer before continuing.
Add chicken and 2 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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