If you are wondering why I am sending this out it is because a week or so ago a good friend of mine ask me for the recipe. I figured, since I was giving it to him, I would go ahead and share it with you too. He hasn’t had it for a few years and still remembered it so that should tell you how good it is.
Here is something tasty to help warm you up with this winter. It is my step-grandmas recipe for white chili with chicken.
Anyway, here it is. Oh and if you end up making it, let me know how it goes and maybe send a picture. I can use yours in place of the generic one I’m using here.
1 lb. dry white beans (large size beans) [do it right. Get dry beans and soak them overnight, no canned crap]
6 cups chicken broth, or vegetable broth or may use 3 cups of each)
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon cayenne (red) pepper
2 large onions – diced
5 gloves of garlic – minced
2 cans diced green chilies (4.5 oz size)
1 8 oz pkg mushrooms (sliced) or may use 4 cups cooked chicken (diced) [I just use both]
1 cup sour cream
3 cups (12 oz) shredded Monterey Jack cheese
Soak beans overnight in water. Drain and rinse well in morning. Simmer beans in browth (covered ot) for 2 hours or until soft. Do not drain. Saute’ onions, garlic, and chilies and add to beans along with spices, mushrooms/chicken. Simmer 30 minutes. Add sour cream and cheese. Stir well and serve!
** Vegetarian: Vegetable broth and mushrooms
For the record, it always tastes better the next day. So if you will be showing off your cooking skills, cook it a day early so it can get some fridge time.
There ya go. Hope you like it. And remember to let me know how it turns out and send in a picture.