White Bean Chicken Chili
- 1 lb. large white beans
- 6 C chicken broth
- 2 Tbsp Oil
- 2 medium onions (divided), finely chopped
- 2 cans, 4oz chopped green chilies
- 2 cloves garlic, minced
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground oregano
- 2 tsp coriander
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 4 C diced cooked chicken breasts
- 3 C Monterey Jack Cheese, grated
Preparation time 180mins
Cooking time 240mins
Combine beans, chicken stock, garlic and half the onions in a large soup pot bringing to boil. Reduce heat and simmer until beans are very soft, 3 hours or more. (Covered pot will reduce cook time and evaporation of broth, but add more broth if necessary).
Meanwhile, sauté remaining onions in oil until translucent. Add chilies and seasonings mixing well. Add this and chicken to bean mixture when beans are soft and continue to simmer for 1 hour.
Serve topped with grated cheese and sour cream.