+-----------------------------------+----------+--------+--------------------+
| ingredients | quantity | unit | preparation |
+-----------------------------------+----------+--------+--------------------+
| black pepper | | | |
| boneless skinless chicken breasts | 2 | lbs | cooked and chopped |
| chicken broth | 6 | c | |
| chopped mild green chilies | 8-oz | | |
| dried great northern beans | 1 | lb | |
| dried oregano | 1 1/2 | t | |
| fresh cilantro | | | chopped |
| garlic | 4 | cloves | minced |
| ground cayenne pepper | 1/4 | t | |
| ground cloves | 1/4 | t | |
| ground cumin | 2 | t | |
| monterey jack cheese | 3 | c | shredded |
| olive oil | 1 | T | |
| onions | 2 | | chopped |
| salsa | | | |
| salt | | | |
| sour cream | | | |
+-----------------------------------+----------+--------+--------------------+
-
Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
-
Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans, stock and 16c water. Bring to a boil. Reduce heat and simmer for 3 hours. (This soup can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.)
-
Add chicken and 2 cup cheese to chili and stir until cheese melts. Season to taste with 2t salt and 1t black pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.
+-----------------------------------+----------+--------+--------------------+
| name | quantity | unit | preparation |
+-----------------------------------+----------+--------+--------------------+
| black pepper | | | |
| boneless skinless chicken breasts | 1 | lb | cooked and chopped |
| chicken broth | 3 | c | |
| chopped mild green chilies | 4-oz | | |
| dried great northern beans | 1/2 | lb | |
| dried oregano | 3/4 | t | |
| fresh cilantro | | | chopped |
| garlic | 2 | cloves | minced |
| ground cayenne pepper | 1/8 | t | |
| ground cloves | 1/8 | t | |
| ground cumin | 1 | t | |
| monterey jack cheese | 1 1/2 | c | shredded |
| olive oil | 1/2 | T | |
| onion | 1 | | chopped |
| salsa | | | |
| salt | | | |
| sour cream | | | |
+-----------------------------------+----------+--------+--------------------+
-
Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
-
Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans, stock and 8c water. Bring to a boil. Reduce heat and simmer for 3 hours. (This soup can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.)
-
Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with 1t salt and 1/2t black pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.
+-----------------------------------+-----------+--------+--------------------+
| name | quantity | unit | preparation |
+-----------------------------------+-----------+--------+--------------------+
| black pepper | | | |
| boneless skinless chicken breasts | 1 | lb | cooked and chopped |
| chicken broth | 3 | c | |
| chopped mild green chilies | 4-oz | | |
| dried oregano | 3/4 | t | |
| fresh cilantro | | | chopped |
| garlic | 2 | cloves | minced |
| great northern beans | 2 - 15-oz | cans | |
| ground cayenne pepper | 1/8 | t | |
| ground cloves | 1/8 | t | |
| ground cumin | 1 | t | |
| monterey jack cheese | 1 1/2 | c | shredded |
| olive oil | 1/2 | T | |
| onion | 1 | | chopped |
| salsa | | | |
| salt | | | |
| sour cream | | | |
+-----------------------------------+-----------+--------+--------------------+
-
Rinse beans. Heat oil in large heavy pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans, stock and 4c water. Bring to a boil. Reduce heat and simmer for 10 min. (This soup can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.)
-
Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with 1/2t salt and 1/4t black pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.
+-----------------------------------+-----------+--------+--------------------+
| name | quantity | unit | preparation |
+-----------------------------------+-----------+--------+--------------------+
| black pepper | | | |
| boneless skinless chicken breasts | 2 | lbs | cooked and chopped |
| chicken broth | 6 | c | |
| chopped mild green chilies | 8-oz | | |
| dried oregano | 1 1/2 | t | |
| fresh cilantro | | | chopped |
| garlic | 4 | cloves | minced |
| great northern beans | 3 - 14-oz | cans | |
| ground cayenne pepper | 1/4 | t | |
| ground cloves | 1/4 | t | |
| ground cumin | 2 | t | |
| monterey jack cheese | 3 | c | shredded |
| olive oil | 1 | T | |
| onions | 2 | | chopped |
| salsa | | | |
| salt | | | |
| sour cream | | | |
+-----------------------------------+-----------+--------+--------------------+
-
Rinse beans. Heat oil in large heavy pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans, stock and 8c water. Bring to a boil. Reduce heat and simmer for 10 min. (This soup can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.)
-
Add chicken and 2 cup cheese to chili and stir until cheese melts. Season to taste with 1t salt and 1/2t black pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.