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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Vickie's White Chicken Chili Recipe

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This recipe for Vickie's White Chicken Chili is from The Capitena 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 Great Northern beans
2 1/2 lbs boneless chicken breasts
2 medium onions, chopped
1 T olive oil
4 cloves garlic, minced
2 (4 oz) cans chopped green chilies, or 1 can chilies and 4 oz chopped fresh jalapeños for a zippier taste
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/2 tsp cayenne pepper
5 C chicken broth
1 (12 oz.) can beer
1/4 tsp lemon pepper
1/4 tsp white pepper
1/4 tsp black pepper
3 C grated Monterey Jack cheese

Garnish:
sour cream
salsa
Directions:
Directions:
Rinse and pick the beans and combine with water to cover in a large bowl. Let stand 8 hours or longer.

Sprinkle chicken breasts with Creole Seasoning and bake 30 minutes in 350 º F oven. when cool, shred.

Saute the onions in the olive oil in a saucepan until transparent. Stir in the garlic, green chiles, cumin, oregano, cloves and cayenne. Saute for 2 minutes.

Drain the beans and add to the saucepan. Add the chicken broth, beer, lemon pepper, white pepper and black pepper. Bring to a boil and reduce the heat. Simmer for 2 hours or until the beans are tender, stirring occasionally.

Add the chicken and cook until the chicken is heated through. Stir in 1 C of cheese. Season with salt.

Ladle into serving bowls. Sprinkle with the remaining cheese. Garnish with salsa and sour cream.
Number Of Servings:
Number Of Servings:
10

 

 

 

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