Home > Soups, Tex-Mex > White Chili

White Chili

October 23, 2006 Leave a comment Go to comments

White Chili

3 (15 oz) cans Great Northern Beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, diced
2 4-ounce cans diced green chilies
2 teaspoons ground cumin
½ teaspoon oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
2 boneless chicken breasts (approximately 4 cups cooked)
Olive oil
Shredded Monterey Jack cheese (optional)

In a large stock pot, dice the chicken breasts into bite size cubes and brown on high heat until cooked. Reduce the heat to medium and sauté the onions and garlic until slightly caramelized. Add broth, beans, chilies and spices and bring almost to a boil. Stir occasionally to prevent the beans from burning on the bottom of the pot. Allow to simmer for at least ½ hour. Serve topped with shredded cheese.

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Categories: Soups, Tex-Mex
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