White Surprise Chili
- Makes: 6 to 8 servings
- Prep 25 mins
- Cook 2 hrs
- Stand 1 hr
This main dish, which looks like navy bean soup, is actually a mild chicken chili.
Ingredients
-
1
pound
dry Great Northern beans
-
6
cups
water
-
6
cups
chicken broth
-
1
cup
chopped onion
-
2
cloves
garlic, minced
-
2
4 -
ounce can
diced green chili 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 or pepper Jack cheese
-
Assorted toppers, such as sliced fresh red or green chile peppers, sliced green onions or chopped fresh cilantro and/or shredded Monterey Jack or pepper Jack cheese (optional)
Directions
- 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.
- In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chili peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
- 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.
Nutrition Facts
(White Surprise Chili)
Servings Per Recipe 6, calcium (mg) 283, cal. (kcal) 514, iron (mg) 5, vit. A (IU) 243, pro. (g) 48, vit. C (mg) 17, carb. (g) 53, Fat, total (g) 12, chol. (mg) 94, sat. fat (g) 4, fiber (g) 17, sodium (mg) 1214