Recipe Finder:
Check out our most popular categories:
Winter-Busting White Chili
Cook: 2 hrs
Stand: 1 hr
Ingredients
- 1 pound dry Great Northern beans
- 6 cups water
- 6 cups chicken broth
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 2 4 ounce can diced green chile peppers
- 1 tablespoon dried oregano, crushed
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 4 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- Sliced fresh red or green chile peppers or sliced green onions (optional)
- Shredded Monterey Jack cheese (optional)
Directions
1. Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
2. In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chile peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours.
3. Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese.
