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White Chicken Chili by


1 lb great northern beans
2 lb boneless, skinless chicken breasts
1 T olive oil
2 med onions, chopped
4 cloves garlic, minced
1 can chopped green chilies (mild or hot depending on taste)
2 T ground cumin
1 1/2 t dried oregano
1/4 t ground cloves
1/4 t cayenne pepper
6 c chicken broth
12 oz grated jack cheese
sour cream
chopped fresh cilantro


Place beans in large pot and add cold water to cover at least 3". Let soak overnight. Place chicken in heavy saucepan and cover with cold water. Bring to boil and simmer @15 min until just tender. Drain and cool. Cut into cubes.

Drain beans. Heat oil to med-high heat in same pot. Add onions and saute until translucient @10 min. Stir in garlic, chilies, cumin, oregano, cloves and cayenne. Saute 1 min. Add beans, chicken and stock. Bring to boil and then simmer until beans are tender @2hrs. Stir occasionally.

Add cheese and stir until melted. Season with s&p. Ladel into bowels and serve with remaining cheese, sour cream, salsa and fresh cilantro.

Servings: 8

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