White Chili

By á-170456

Ingredients

• 1 pound dried Great Northern beans
• 4 cups fat-free low-sodium chicken broth plus more as needed
• 2 medium yellow onions chopped
• 3 garlic cloves minced
• 1/2 cup canned diced green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 8 ounces grilled chicken breasts cut 1/4"-wide strips
• 3/4 cup grated low-fat Monterey jack cheese

Details

Servings 6

Preparation

Step 1

Pick over and discard any misshapen beans and stones. Rinse the beans and drain. Cover the beans with water and soak overnight. Drain and rinse.

In a large heavy pot over high heat, combine the beans, the 4 cups broth, half the onions and the garlic and bring to a boil. Reduce the heat to low, cover and simmer gently, adding more broth as needed, until the beans are very tender, 1 1/2 to 2 hours. Stir in the remaining onions, the chilies, cumin, oregano, coriander, cloves, cayenne and salt. Cover and cook for 30 minutes more. Add the salt during the last 10 minutes of cooking.

Just before serving, add the chicken and cook until heated through. Ladle the chili into warmed individual bowls and top each serving with 2 tablespoons of the cheese.

This recipe yields 6 servings.