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White Chili
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Posted By: Heather
Posted In: Soup and Stews
Page Views: 259 views
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Course: Soup/ Salad
Cusine: Amercian
Posted In: Soup and Stews
Page Views: 259 views
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Course: Soup/ Salad
Cusine: Amercian
PrintIngredients
4 large chicken breast
2 quarts of water
1 medium onion, peeled and quartered
2 carrots, unpeeled and quartered
1 celery stalk, quartered
1 ½ teaspoons kosher salt
1 teaspoon whole peppercorns
6 cans cannellini beans or great northern beans
2 (4 ounce) cans green chilies
1 tablespoon cumin
1 teaspoon oregano
1 ½ teaspoon cayenne pepper
Salt and pepper
1 cup shredded Monterey Jack cheese
¼ cup green onion
Directions
- In a large stock pot, add chicken, water, onion, carrots, celery, 1 ½ teaspoons salt, and peppercorns. Bring to a boil and simmer the chicken for 40 minutes. Remove the chicken to a platter and let cool enough to touch. Skim off the top of the stock and strain, reserving the liquid. Place the stock back into the pot.
- Shred the chicken into bite-sized chunks and add back into the broth. Add the beans, green chilies, cumin, oregano, and cayenne pepper. Simmer 30 minutes.
- Taste and add salt and pepper to your liking.
- To serve, ladle into bowls and top with shredded cheese and green onion.
photo by jmackinnell