WHITE CHICKEN CHILI
Source: John Madden's Ultimate Tailgating by John Madden with Peter Kaminsky
3 lb. (about 8 C.) cooked Great Northern beans
2 lb. boneless, skinless chicken breasts
Cold water
1 T. olive oil
2 medium onions, chopped
4 medium cloves garlic, minced
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1/4 tsp. cayenne pepper
4 C. chicken stock or broth
1 tsp. salt (about)
20 oz. Monterey Jack cheese, grated
Sour cream
Chopped jalape o chiles (can be canned)
Start with 11/2 pounds dry beans. Prepare the beans according to package directions. Drain and set aside.
Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.
In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chiles, cumin and cayenne pepper. Saute 2 to 3 minutes.
Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.
Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalape o chiles. Yield: 8 to 10 servings
Source: John Madden's Ultimate Tailgating by John Madden with Peter Kaminsky
3 lb. (about 8 C.) cooked Great Northern beans
2 lb. boneless, skinless chicken breasts
Cold water
1 T. olive oil
2 medium onions, chopped
4 medium cloves garlic, minced
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1/4 tsp. cayenne pepper
4 C. chicken stock or broth
1 tsp. salt (about)
20 oz. Monterey Jack cheese, grated
Sour cream
Chopped jalape o chiles (can be canned)
Start with 11/2 pounds dry beans. Prepare the beans according to package directions. Drain and set aside.
Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.
In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chiles, cumin and cayenne pepper. Saute 2 to 3 minutes.
Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.
Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalape o chiles. Yield: 8 to 10 servings
MsgID: 3115809
Shared by: Gladys/PR
In reply to: Recipe: Football Party Recipes (59)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Football Party Recipes (59)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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