Chicken Chili
Nancy Stephenson
45 min.
serves 8
X
Ingredients
4 cans Great Northern or Navy beans, drained and rinsed1/4 tsp. cayenne pepper
2 lbs bone-in chicken breasts or 2 cups cooked diced chicken1 tsp. oregano
1 tbsp. olive oil2 tsp. ground coriander
4 garlic cloves (minced)2 cans mild green chilies (chopped, 4 oz.)
1 cup chopped onion4 cups chicken stock
2 tsp. cumin8 oz. Monterey Jack cheese, grated
1/4 tsp. ground cloves
Directions
Place chicken in large sauce-pan. Add cold water to cover and bring to simmer. Cook until tender (15-20 min). Pull meat from bone and dice into 1/2" cubes. In a large soup pot heat oil over medium heat. Add onions and cook until translucent. Stir in garlic, chilies, and seasonings and saute for 2-3 minutes. Add stock (I use 4 tsp. Better Than Bouillon Chicken Base and 4 c. of water), chicken, beans, and about 1 c. cheese (sometimes I add the cheese after simmering; if the cheese boils in the chili it often clumps together). Simmer for 15 minutes. Garnish each bowl with remaining grated cheese, and serve with corn muffins or crackers.