Tuesday, November 10, 2009

White Chili

Last week we made white chili. The nane has never sounded very appealing to me but we really like it and get a hankering for it from time to time. Neither Ralph nor I like spicy food so I cut the spices by as much as 1/2. The canned green chilis are not hot.


1 lb. white beans (navy beans) - soaked overnite and drined ( 4 cans,including liquid of cooked navy beans may be used.)
6 c. chicken broth ( chicken boullion may be used.)
2 cloves minced garlic
2 medium chopped onions
1 T. oil
2 4 oz. cans green chilis, chopped
2 t. ground cumin
1 1/2 t. chopped oregano
1/4 t. cayenne pepper
4 c.diced, cooked chicken breasts
Combine and bring to a boil. Reduce to a simmer and cook for about 3 hrs. (If using canned beans cook for less time or until flavors are combined) Add more broth if necessary.
Serve hot and topped with your choce of the following items:
chopped green onions
sliced black olives
grated cheese
chopped tomatoes
sour xream
crushed tortilla chips

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