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Categories:
white beans chicken broth garlic onions oil green chilies ground cumin oregano ground cloves cayenne pepper chicken grated Monterey salsa sour cream
Viewed: 43 - Published at: 8 years agoIngredients
- 1 lb. large white beans
- 6 c. chicken broth
- 2 cloves garlic, minced
- 2 medium onions, chopped
- 2 Tbsp. oil
- 2 cans (4 oz.) mild green chilies, chopped
- 2 tsp. ground cumin
- 1 1/2 tsp. oregano
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 4 c. diced, cooked chicken
- 3 c. grated Monterey Jack cheese
- 16 oz. salsa (medium)
- sour cream
Method
- Combine beans, broth, garlic and 1/2 the onions in a large soup pot.
- Bring to a boil.
- Reduce heat; simmer until beans are soft, 3 hours or more, adding more broth if necessary.
- In a skillet, saute remaining onions in oil until tender.
- Add chilies and seasonings and mix thoroughly.
- Add to bean mixture.
- Add chicken and simmer 1 hour.
- Ladle chili into soup bowls and top with grated cheese, salsa and sour cream.
