Doris Jean's White Chili
Yield | ![]() | ||
---|---|---|---|
Source | Doris Jean Groves | ||
Prep time | 2 1⁄2 hours | ||
Recipe Type | Soup Beans, Rice, & Grains |
1 | Pound | navy beans (dried) |
3 | Can | chicken broth (large) |
1 | onion (large) | |
2 | Tablespoon | oil |
6 | Clove | garlic |
2 | Can | green chilies (small) |
1 | Teaspoon | oregano |
1⁄4 | Teaspoon | cayenne pepper |
2 | Teaspoon | cumin |
1 | Bunch | cilantro |
1 | Pound | chicken breasts (boneless, skinless) |
Soak the beans overnight, drain and rinse, then add 2 boxes of chicken broth. Cook for about 2 hours or until soft.
Put the rinsed chicken breasts in cold water and bring to a boil. Simmer on low heat for about 10 to 15 minutes, until done, being careful not to overcook. Drain and cool the chicken, then shred and chop.
Finely chop the onion and sauté it in the oil on very low heat until completely wilted. Add the minced garlic and continue to cook for another few minutes. Add the green chilis, oregano, cayenne pepper, cumin, and the chopped cilantro. Set aside.
Combine the beans, chicken, and onion mixture into a soup pot adding more chicken stock as needed to balance the consistency and heat for 20 minutes.
This is one of my grandma Jean's favorite recipes. Cornbread goes very well with this dish!
- Login to post comments
- Export to:
- HTML
- MasterCook4
- PDF-3x5
- Plain Text
- recipeML
White chili and cornbread!
Just made the white chicken chili and combined it with the cornbread recipe last weekend.....YUMMY! All the gypsies at gypsy acres loooovved it!