 | Our Favorite Recipes |
|
| Award Winning White Chili |
from John Madden’s Ultimate Tailgaiting
|
- 2 pounds boneless chicken breast
- cold water
- 1 Tbl olive oil
- 2 medium onions chopped
- 4 garlic cloves
- two 4-ounce cans chopped green chilies
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3 pounds cooked great northern beans
- 4 cups chicken stock or broth
- 20 ounces monterey jack cheese-grated
- sour cream
- jalapeño peppers-chopped
- Put chicken in large saucepan. Add cold water. Bring to a simmer. Cook until tender.
- Remove chicken, discard water. In same pan heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Sauté for 2–3 minutes.
- Shred chicken by hand and combine with beans, stock and 12 ounces of cheese. Simmer 15 minutes.
- Ladle into large bowls. Top with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeño peppers.
|
|
