White Chili—Elida Ickes
2 medium onions chopped—sauté in 3 tbsp. oil ten minutes
4 cloves minced garlic, add after onions turn translucent and sauté
Add and sauté two more minutes:
2 – 4 oz. cans, chopped green chilies (mild)
2 tsp ground cumin
1 ½ TSP tsp oregano
¼ tsp.. Cayenne
Add and simmer uncovered 2 hours, stirring occasionally:
6 cups chicken broth
2 15 oz. cans Northern white beans, including liquid
4 cups cooked chopped chicken
2 cups grated Monterey Jack cheese (you can keep some out for garnish)
Stir until cheese melts.
Serve when hot. Top with shredded cheese/sour cream/oyster crackers.
Hint: Can cook first part of recipe and refrigerate..
Heat and add chicken and cheese when ready to serve.
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