Sharon's White Chicken Chili

1 lb dried great northern beans, soak overnight

2 lbs. Boneless skinless chicken breasts

1 Tblsp. Olive oil

2 medium onions, chopped

4 garlic cloves, minces

1 to 4 oz. Cans chopped mild green chilis

2 tsp. Ground cumin

1 ½ tsp. Dried oregano - crumbled

¼ tsp. Ground cloves

¼ tsp. Cayenne pepper

6 cups of chix stock or canned broth

3 cups of grated Monterey Jack Cheese (12oz.)

sour cream

salsa

chopped fresh cilantro and green onions or chives

Place beans in pot, cover with at least 3” of water and soak overnight. Place chix in heavy large saucepan. Add cold water to cover and simmer. Cook about 15 minutes or until just tender. Drain and cook, cube chix. Drain beans. Heat oil in bean pot over medium high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic and then chilis, cumin, oregano, cloves, cayenne, and sauté 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are tender about 2 hours. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season with salt and serve with condiments. Place beans in pot, cover with at least 3” of water and soak overnight. Place chix in heavy large saucepan. Add cold water to cover and simmer. Cook about 15 minutes or until just tender. Drain and cook, cube chix. Drain beans. Heat oil in bean pot over medium high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic and then chilis, cumin, oregano, cloves, cayenne, and sauté 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are tender about 2 hours. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season with salt and serve with condiments.

Sharon’s Crock Pot Version

Soak beans as above and put into crock pot. Cut up boneless skinless, chix breasts into 3/4” cubes. (I have even started with frozen chix breast cut into pieces and it turned out fine, just allow for extra cooking time). Put into crock pot. Heat oil in heavy skillet or pan. Add onions and sauté until translucent, about 10 minutes. Stir in garlic and then chilis, cumin, oregano, cloves, cayenne, and sauté 2 minutes. Add 6 cups of Trader Joe’s chix stock (boxed kind). Turn on low and cook until beans are tender, about 7 – 8 hours, longer won’t hurt it. Finish with cheese and condiments as above. Soak beans as above and put into crock pot. Cut up boneless skinless, chix breasts into ¾” cubes. (I have even started with frozen chix breast cut into pieces and it turned out fine, just allow for extra cooking time). Put into crock pot. Heat oil in heavy skillet or pan. Add onions and sauté until translucent, about 10 minutes. Stir in garlic and then chilis, cumin, oregano, cloves, cayenne, and sauté 2 minutes. Add 6 cups of Trader Joe’s chix stock (boxed kind). Turn on low and cook until beans are tender, about 7 to 8 hours, longer won’t hurt it. Finish with cheese and condiments as above.

Page footer