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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lewis & Clark's White Chicken Chili Recipe

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This recipe for Lewis & Clark's White Chicken Chili is from The Girls Can Cook!, 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:  
2 lbs. boneless chicken breast (skin removed)
3 lbs. Great Northern Beans, canned or bottled (I leave the juice in)
1 tbls. olive oil
4 cloves garlic, minced
2 medium onions, chopped
2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1 tsp. ground oregano
2 - 4 oz. cans chopped mild green chilies
4 cups chicken broth
20 oz. Monterey Jack cheese, grated
Sour Cream
Cilantro, chopped (optional)
Directions:
Directions:
Place chicken in a large pot. Add cold water to cover and bring to simmer. Cook until tender, about 15 to 20 minutes. Remove from pot and dice into 1/2 cubes or shred.

Using the same pot, discard water and heat oil over medium heat.
Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, cloves and cilantro. Saute 2 -3 minutes.
Add chicken, beans, broth and 12 oz. of cheese. Let simmer 15 minutes. Spoon into large bowls and top with cheese and sour cream.
Personal Notes:
Personal Notes:
I usually make this in my slow cooker.
If you want it to be a little thicker, add 1 can of Cream of Chicken Soup.

 

 

 

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