This rockin recipe is not mine to take credit for, but my friend Missy's. She had a super fun recipe exchange party at her house when we lived in Monterey and I think that is when I got this recipe from her.
White Chili
1 pound small white beans, soaked overnight
2 chopped onions
48 ounces chicken broth
4 cups cooked chicken, cubed
7 ounces diced green chilies
2 teaspoons dried oregano
4 teaspoons cumin
1 1/2 teaspoon cayenne pepper
6-8 cloves garlic
1 cup sour cream
3 cups shredded Monterey Jack cheese
Combine beans, onion and broth, bring to a boil. Reduce heat and simmer covered for 2 hours. Add chicken, chilies, and seasonings. Cook until thick, 30-60 minutes. Add sour cream and cheese, stir until cheese melts.
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