Bob's White Chili

  1. 1 1/2 lbs boneless skinless chicken breasts
    4 cups chicken broth
    1 (48 ounce) jar great northern beans, drained
    1 large onion, chopped
    3 cloves garlic, minced
    1 (3 ounce) can chopped green chilies
  2. 2 teaspoons ground cumin
    1 teaspoon ground oregano
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon cayenne pepper
    1 bunch green onions, thinly sliced (for garnish)
  1. Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
  2. Alternatively, saute chicken breasts on stove top in a nonstick frying pan until almost cooked through; remove from heat and set aside.
  3. In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
  4. Add the chilies, stir, then add remaining broth and beans. Stir in the spices.
  5. Bring to a boil and add chicken pieces, cut into cubes. Cover and simmer for at least 30 minutes-- longer is better.
  6. Taste and add more salt if necessary.
  7. Serve in pre-warmed bowls, garnished with sliced raw green onion.
  8. Makes 6 servings
  9. Recipe contributed by Lennie

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases