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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Texas White Chili Recipe

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This recipe for Texas White Chili is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb white beans; dried
1 1/2 quart chicken stock
1 1/2 medium onions; chopped
2 garlic cloves; chopped
1 teaspoon salt
1 tablespoon vegetable oil
4 oz green chiles; diced
2 teaspoon ground cumin
2 teaspoon dried oregano; crushed
2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
4 boneless skinless chicken breasts
1/2 cup monterey jack cheese; grated
4 green onions; thinly sliced
Directions:
Directions:
In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.

 

 

 

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