White Bean Chicken Chili - Free Press

By á-3862

Made for Super Bowl 2002 with Mom and Dad

Ingredients

• Garnishes:
• 2 T olive oil, divided
• 2 # boneless, skinless chicken breast, washed, patted dry
• 2 medium onions, peeled, chopped
• 4 cloves garlic, peeled, minced
• 1 can (8oz) diced green chiles
• 1 1/2 t oregano
• 1/4 t cloves
• 1 t cayenne pepper (or less)
• 3 T chile powder such as New Mexico
• 1 t cumin
• 1/2 t white pepper
• 1 jar (48 oz) Great Northern beans, undrained
• 6 c low sodium chicken broth
• 4 c chopped or sliced celery
• 2 c shredded Monterey Jack cheese
• Sour Cream
• Salsa
• Fresh chopped cilantro

Preparation

Step 1

Heat oil in a large stock pot over medium heat. Cut the chicken breast into 1/4 to 1/2 inch chunks. Add chicken to the stock pot and brown. Remove the chicken from the pot. Add more oil if necessary. Add the onions and garlic and saute over medium heat 5 minutes or until onions are softened. Add the chiles, oregano, cloves, cayenne pepper, chili powder, cumin and white pepper. Stir to combine the spices. Add the undrained beans, broth and celery. Add the browned chicken back to the pot. Bring the chili to a boil, reduce the heat, cover and simmer 1 1/2
to 2 hrs. Remove from heat and stir in the shredded cheese until it melts. Serve garnished if desired.
Serves 10 (about 1 1/2c per serving)
417 calories