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Ken's White Chili

    1 lb great northern beans
    5 (3 ounce) cans fat-free chicken broth
    2 onions, chopped
    2 cloves garlic, minced
    1 1/2 lbs boneless skinless chicken breasts, cubed
    2 teaspoons cumin, ground
    1 teaspoon oregano
    1/2 teaspoon cayenne pepper
    salt and pepper
    1 tablespoon lemon juice
    3 cups monterey jack cheese, shredded
    1 (7 ounce) can green chilies, chopped


    Soak beans overnight. Combine beans, broth, onions and garlic in large
    pot. Cook (boil, then simmer) for 1-2 hours until beans are done. (Do not
    stir too much or the beans will fall apart). When beans are done, add
    chicken, spices and chilies.
    Simmer for approximately 1 hour and add grated cheese last. Simmer until
    cheese is melted; stir or cheese will sink to the bottom and scorch.
    NOTE: Cooking times are approximate. Basically cook until the beans are
    done and spices have "soaked in", then until cheese melts.
    Sometimes not all of the chicken broth is necessary.
    You don't want it too soupy, so I usually add about 4 cans of chicken
    broth and add the last can as needed.
    This will make a large pot. Serve with a salad and garlic bread and enjoy!

    Recipe contributed by Tracey Kehne
 


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