Wednesday, October 29, 2008
Cold weather Recipe
Okay so its really not that cold in Texas yet but I love making a huge batch of this recipe and freezing half for later or for whenever we're craving it again. I do have to warn you, it takes a while to make but if you want the quick version, just replace the uncooked bag of northern beans with two 10 ounce canned northern beans. Still good but not as good as the home cooked beans, yum!
One more thing- this is not a picture of my batch of chili. I forgot to take a good picture of it so I found this one that looks very similar, minus the sour cream :)
1 pound bag of great white northern beans
6 cups chicken broth (I use more)
2 cloves minced garlic
2 medium onions, chopped divided)
1 tablespoon oil
2 4ounce cans chopped green chilies (I buy the hot or fire-roasted chilies)
2 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated monterey jack cheese
*** I also add in 1 10oz can of vacuum packed mexicorn. Thats a bell peppers and corn mix in vacuum sealed can from Green Giant.
Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more.
Add more chicken broth if necessary. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add the cooked chicken and corn and continue to simmer 1 hour. Serve topped with the cheese. Can add tomatoes, guacamole, tortilla chips, etc.
ITS WORTH IT!!