White Chicken Chili

Saint Louis Bread Co. Copycat Recipe

Serves 6

1 pound dry white beans or 16 oz canned navy beans
6 cups chicken broth
2 garlic cloves, crushed
1 1/2 onion, chopped
8 ounces green chili peppers, crushed
2 teaspoons cumin
1 1/2 teaspoon oregano
1 teaspoon cloves
1/4 teaspoon cayenne pepper
4 cups chopped cooked chicken
3 cups chicken broth
3/4 cup shredded Montrey Jack Cheese, for garnish
6 sourdough bread bowls

In a large pot combine beans, chicken broth, garlic and onion. Bring to a boil, reduce heat and simmer, uncovered until the beans are tender (2 to 3 hours if using dry beans, 10 minutes or less if using canned beans). In a large skillet, saute onions until tender. Add green chili peppers, cumin, oregano, cloves, and cayenne pepper; mix thoroughly. Add cooked, chopped chicken and chicken broth with beans. Simmer for 1 hour. Serve in sourdough bread bowls and garnish with Monterey Jack Cheese.

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