This rich and creamy chili is flavorful, loaded with tender chicken and white beans, and has just the right amount of heat. Who’s hungry?
Ingredients
3 pounds Great Northern Beans canned *
2 pounds boneless, skinless chicken breasts
1 tablespoon oil
4 cloves Grandma’s Jam House Pickled Garlic Cloves, minced
2 medium onions, chopped
2 teaspoons ground cumin
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper (to taste)
1 teaspoon oregano
2 cans (4 ounces) chopped mild green chiles
4 cups chicken stock or broth
20 ounces Monterey Jack Cheese
sour cream
chopped jalapeno peppers
Instructions
1. Cook chicken. Cool and chop into 2” cubes.
2. Heat oil over medium heat.
3. Add onions and cook until translucent.
4. Stir in garlic, chiles, cumin, cayenne, oregano, and cloves.
5. Sauté 2 -3 minutes.
6. Add chicken, beans, stock and 12 ounces of cheese and let simmer for 15 minutes.
7. When serving, top with additional cheese, sour cream and chopped jalapeno peppers.
*If using dried beans, soak and prepare for cooking according to package directions.
