White Chili


  • 1 lb. dried Great Northern Beans (or, 3 cans cooked, ready to eat, Great Northern Beans)
  • 4 cups fat-free low sodium chicken broth
  • 2 med. yellow onions, chopped (about 4 cups)
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1/4 cup canned, diced green chilies
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne pepper
  • 8 oz. grilled chicken breasts, sliced into 1/4 inch wide strips (OR, about 2 chicken breasts, cooked in boiling water for about 15 minutes, chopped up…..OR you can use left over chicken,……OR you can buy an already roasted chicken and pull off the meat and chop it up)
  • 3/4 grated low fat Monterey Jack cheese
Cover beans with water and soak overnight.  Drain and rinse.  (or, if using canned beans, rinse beans in a colander).  In a large, heavy pot, combine beans, broth, 2 cups onions garlic and salt:  bring to a boil.  (Note:  I saute the onions and garlic for about 5 minutes in about 1 tsp. olive oil, then add the beans, broth, and salt and then bring to a boil.  Reduce heat, cover and simmer gently 1 1/2-2 hours, or until beans are very tender (if using the non-canned beans), adding more stock if needed.  Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne.  Cover and cook for 30 minutes.  Just before serving, add chicken; cook until heated through.  Ladle chili into individual bowls; top each with 2 Tbs. cheese.  Serves 6

, , ,

Powered by WordPress. Designed by WooThemes