White Chili - Kate Mantillini

By Gail Poll

Ingredients

• 2 cups Great Northern beans
• 6 chicken breast halves
• Salt
• White pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (8-ounce) can chopped green chiles, drained and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Dash cayenne pepper
• 2 quarts low-salt chicken stock
• 1 cup shredded Jack or Cheddar cheese

Details

Adapted from allrecipes.com

Preparation

Step 1

In large bowl soak beans overnight.

Place chicken breasts in cold water in skillet. Season to taste with salt and white pepper. Bring to boil. Reduce heat and simmer 7 to 8 minutes. Cool, then cut into 1/2-inch chunks. Set aside.

Heat olive oil in large saucepan. Add onion, garlic and chiles. Saute until onion is tender. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil. Add beans. Reduce heat, cover and simmer 1 hour 15 minutes or longer until beans are tender. Do not boil beans.

Add chicken chunks and cheese. Stir. Serve with white rice and tomato salsa, if desired.