White Chili

INGREDIENTS

• 1 lb large white beans, soaked overnight in water, drained
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions, chopped (divided)
• 1 Tbsp olive oil
• 2 4-ounce cans chopped green chilies
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 4 cups diced cooked chicken
• 3 cups grated Monterey Jack cheese
• 1 jalapeno or serrano pepper, chopped (optional)

METHOD

1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary. 

2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings