Timothy’s White Chili

Yield: Serves 8 – 10
Time: 4.5 hours

A variation on the traditional red chilies, this White chili uses white beans instead of red, mild green chilies instead of red hot, and chicken instead of beef.

Ingredients

• 1 lb large white beans
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions
• 1 tablespoon oil
• 2 4-ounce cans mild green chilies, chopped (if available, use New Mexican Hatch Chiles)
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 4 cups diced cooked chicken
• 2 cups grated Monterey Jack
• Salsa (store-bought chunky tomato salsa, or Pico de Gallo)
• Sour cream (optional)

Directions

1. Combine beans, broth, garlic, and half the onions in a large soup pot.
2. Bring to a boil.  Reduce heat, simmer until beans are soft (3 hours or more) adding more broth if necessary
3. In a skillet, saute remaining onions in oil until tender.  Add chilies and seasonings and mix thoroughly.  Add to bean mixture.  Add chicken and simmer 1 hour.
4. Serve topped with grated cheese, salsa, and sour cream.