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Timothy’s White Chili Recipe

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This recipe for Timothy’s White Chili is from Verville Family Cookbook , 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 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tbsp. oil
2 4-oz. cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ tsp. oregano
¼ tsp. ground cloves
¼ tsp. cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour Cream

Directions:
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 (3 hours or more), adding more broth if necessary.
In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.
Serve topped with grated cheese, salsa, and sour cream.

Salsa: You can use store-bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onions, garlic, and fresh cilantro.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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