Wednesday, February 28, 2007

White Chicken Chili

  • 2 lbs boneless chicken breasts
  • 2 cans Great northern beans
  • 1 tbsp olive oil
  • 2 med. onions, chopped
  • 4 cloves garlic, Minced
  • 8 oz. Salsa Verde
  • 2 tsp or more ground cumin
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 5 cups canned chicken broth
  • 1 can beer
  • 1/2 tsp black pepper
  • salt to taste
  • 3 cups grated monterey jack cheese
  • Sour cream and salsa

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cool until just tender, about 15 minutes. Drain and cool, cut into small pieces.

In large pot saute onions in oil until translucent. Stir in garlic, salsa verde, and seasonings and saute a couple of minutes.

Add beans, broth, and beer. Bring to a boil. Reduce heat and simmer 1-2 hours, stirring occasionally.

Add the chicken meat and 1 cup of cheese, stir until the cheese is melted and the chicken warmed through.

Season with salt to taste. Serve with remaining cheese, sour cream and salsa.

Thanks to WhiplashGirlchild


Unknown said...

Is there any beer style in particular that you would recommend?

Greg Swallow said...

I would recommend a Sierra Nevada Pale Ale.