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Receta Boone Tabernacle White Chili
by Global Cookbook

Boone Tabernacle White Chili
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  Raciónes: 8

Ingredientes

  • 3 x (1-lb. bags) dry Great Northern beans
  • 1 Tbsp. extra virgin olive oil
  • 2 med onions peeled and minced
  • 2 tsp grnd cumin
  • 2 x (4-oz cans) mild green chilies minced
  • 1/4 tsp grnd cloves
  • 1/4 tsp cayenne pepper
  • 1 tsp dry oregano
  • 3 x (15 1/2-oz cans) chicken broth
  • 2 lb boneless skinless chicken breast cooked and diced
  • 1 x (12-oz package) Monterey Jack cheese grated
  • 1 x (12-oz carton) lowfat sour cream to garnish optional

Direcciones

  1. Place the dry beans in a saucepan and cover with water. Bring to a boil and cook 2 hrs, or possibly till softened. Drain and set aside. In a large saucepan or possibly soup kettle, heat the extra virgin olive oil and saute/fry the onions till transparent,a bout 5 min. Add in the cumin, green chilies, cloves, cayenne and oregano and saute/fry 2 to 3 min. Add in the chicken broth, chicken, reserved beans and Monterey Jack cheese. Simmer 15 min and serve.
  2. Note: "This is good with a side of guacamole and corn chips," says Wade. "It can be increased to serve any number, and it freezes well." To save time, Wade occasionally makes this with about 9 c. canned beans.