White Chicken Chili
6 cups chicken stock
1 pound great northern beans (soaked in water overnight)
2 medium Spanish onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded and diced
2 diced chili peppers
1 1/2 teaspoon oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 cup salsa
1 tablespoon vegetable oil
Salt to taste
Sour cream (optional garnish)
Monterey Jack cheese (optional garnish)
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream or Monterey Jack cheese.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream or Monterey Jack cheese.
This entire series of soup recipes has been fun to read. Thanks for sharing.
ReplyDeleteLast weekend was perfect soup weather and I finally tried this recipe. It was so good, thank you for sharing. My husband is already asking for it again :)
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