White Chili - cooking recipe

Ingredients
    1 c. dried Northern navy beans
    3 (10 1/2 oz.) cans ready-to-serve chicken broth
    1 c. water
    1 1/4 c. chopped onion
    1 clove garlic, minced
    salt to taste
    2 c. chopped, cooked chicken breasts
    1 (4 oz.) can chopped green chilies
    1 tsp. ground cumin
    3/4 tsp. dried whole oregano
    1/4 tsp. ground red pepper
    1/8 tsp. ground cloves
    3/4 c. (3 oz.) shredded Monterey Jack cheese
    salsa
Preparation
    Sort and wash beans; place in a Dutch oven.
    Cover with water 2 inches above beans; let soak 8 hours.
    Drain beans and return to Dutch oven.
    Add broth and next 4 ingredients.
    Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally.
    Add chicken and next 5 ingredients; cover and cook 30 minutes.
    Spoon into serving bowls; top each with cheese and a spoonful of salsa.

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