Soups & Stews |
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Chili VIII - Lewis & Clark's White Bean Chicken Chili - 2012
Recipe courtesy of Anne Levesque
INGREDIENTS
PREPARATION
Place chicken in a large sauce pan. Add cold water to cover & bring to a simmer. Cook until tender, about 15-20 minutes. Remove from sauce pan and dice into ½ inch cubes.
Using the same pan, discard water and heat oil over medium heat. Add onions and sauté until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Sauté for 2-3 minutes. Add chicken, beans, stock, and 12 oz. of the cheese. Let simmer for 15 minutes. Ladle into bowls and top with cheese, sour cream, and jalapenos.
Notes: This freezes well and also is great with cornbread! I have recently started using an already cooked rotisserie chicken rather than cooking the chicken per the recipe. It saves time!
Anne, Steve and their kids are friends with the Lewisville Wozny family, originally through Scouts. Now we're all "Framily." This chili was a big hit at the 2010 Pack 729 Fall Family Camp!
This recipe is an adaptation of the white chili from Lewis & Clark's American Restaurant & Public House in St. Charles, Missouri.
- 3 lbs. cooked Great Northern Beans
(I sometimes use canned ~about 3 cans) - 2 lbs. boneless chicken breast (skin removed)
- 1 tbsp. olive oil
- 4 garlic cloves, minced
- 2 medium onions, chopped
- 2 tsp. ground cumin
- ¼ tsp. ground cloves (I have always omitted this)
- ¼ tsp. cayenne pepper (can use 1 tsp., based on your personal taste)
- 1 tsp. ground oregano
- 2 (4 oz.) cans chopped green chilies (may be substituted w/ hot green chilies)
- 4 cups chicken stock or canned broth
- 20 oz. Monterey Jack cheese, shredded
- Chopped jalapenos and sour cream (garnish – optional)
PREPARATION
Place chicken in a large sauce pan. Add cold water to cover & bring to a simmer. Cook until tender, about 15-20 minutes. Remove from sauce pan and dice into ½ inch cubes.
Using the same pan, discard water and heat oil over medium heat. Add onions and sauté until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Sauté for 2-3 minutes. Add chicken, beans, stock, and 12 oz. of the cheese. Let simmer for 15 minutes. Ladle into bowls and top with cheese, sour cream, and jalapenos.
Notes: This freezes well and also is great with cornbread! I have recently started using an already cooked rotisserie chicken rather than cooking the chicken per the recipe. It saves time!
Anne, Steve and their kids are friends with the Lewisville Wozny family, originally through Scouts. Now we're all "Framily." This chili was a big hit at the 2010 Pack 729 Fall Family Camp!
This recipe is an adaptation of the white chili from Lewis & Clark's American Restaurant & Public House in St. Charles, Missouri.
