White Chili

Published July 20, 2012

1 lb large white beans

6 cups chicken broth

2 cloves garlic, minced

2 medium onions, chopped

1 tbsp. oil

2 – 4 ounce cans chopped green chilis or jalapeno peppers

2 tsp. ground cumin

1 ½ tsp. dried oregano

¼ tsp. cayenne pepper

4 cups diced cooked chicken breasts

2 cups (shredded cheddar)

Garnish:  fresh cilantro

Green Tabasco ( 1/3rd bottle)

Nacho chips


Combine beans, chicken broth, garlic and half of 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 more chicken broth if necessary. 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.

Serve topped with grated cheese, crumbled nacho chips and chopped cilantro.

*You can also use canned beans and skip the 1st step to reduce the prep time.