* Exported from MasterCook *
White Chili
Recipe By :
Serving Size : 8
Preparation Time :0:00
Categories :
Chicken
Soup
Amount
Measure
Ingredient -- Preparation Method
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--------------------------------
1
pound dried white beans -- quick soak
1
tablespoon olive oil
4
medium garlic cloves -- chopped
2
teaspoons ground cumin
1/4
teaspoon ground cloves
6
cups chicken stock
2
pounds boneless chicken breasts
2
large onions -- chopped
8
ounces canned diced green chiles
1 1/2
teaspoons dried oregano -- crushed
1/4
teaspoon cayenne pepper
3
cups grated monterey jack cheese
Place beans in a heavy large pot. Add enough cold water to cover by at
least 3 inches and soak over night.
Place chicken in heavy large saucepan. Add cold water to cover and
bring to simmer. Cook until just tender, about 15 minutes. Drain and
cool. Remove skin. Cut chicken into cubes. Drain beans.
Heat oil in same pot over medium high heat. Add onions and saute until
translucent, about 10 minutes.
Stir in garlic, then chiles, cumin, oregano, cloves and cayenne and
saute 2 minutes.
Add beans and stock. Bring to boil. Reduce heat and simmer until beans
are very tender, stirring occasionally, about 2 hours.
Add chicken and one cup cheese to chili and stir until cheese melts.
Season to taste with salt and pepper. For OAMC: Cool chili, then
freeze. On serving day: Heat chili until hot. Serve with remaining
cheese, sour cream, salsa and cilantro.
Description:
"Very good! Freezes well. Sometimes, I cook this in the
crockpot after adding the beans and stock. Let it cook on low for 6-8
hours or until beans are tender. I also cut way back on the cheese."
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Per Serving (excluding unknown items): 533 Calories; 17g Fat (29.7%
calories from fat); 51g Protein; 40g Carbohydrate; 9g Dietary Fiber;
104mg Cholesterol; 1964mg Sodium. Exchanges: 2 1/2
Grain(Starch); 6 Lean Meat; 1 Vegetable; 2 Fat.
Nutr. Assoc. : 5511 0 0 0 0 0 26035 0 0 0 0 916