This recipe for White Chili, by Teri Kallem, is from Massengale Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. dried great northern beans 4 cups fat-free, low sodium chicken broth 2 med yellow onions, chopped (about 4 cups) 3 garlic cloves, minced 1 tsp salt 1/2 cup canned, diced green chilis 2 tsp ground cumin 1 1/2 tsp dried oregano 1 tsp ground coriander 1/4 tsp ground cloves 1/4 tsp cayenne pepper 8 oz. grilled chicken breasts, sliced into 1/4" wide strips 3/4 cup grated, low-fat monterry jock cheese
Directions:
cover beans with water and soak overnight. drain and rinse. In a large heavy pot, combine beans, broth ,2 cups onions, garlic and salt. Bring to a boil. reduce heat, cover and simmer gently 1 1/2 - 2 hours, or until beans are very tender, adding more stock, as needed. Stir in remaining onions, chilies, cumin, corriander, cloves and cayenne. Cover and cook for 30 minutes. Just before serving, add chicken, cook unitl heated through. Ladle chili into individual bowls. top each with 2 T cheese.
Number Of
Servings:
6
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