Friday, November 24, 2006

White Bean Chili

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tbsp. vegetable oil
2 (14-oz.) cans chicken broth
4 (15.5-oz.) can navy beans, rinsed and drained
1 (15.5-oz.) can navy beans, rinsed, drained and mashed
2 (4.5-oz.) cans chopped green chiles, undrained
1 tsp. salt
1 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground red pepper

-Season raw chicken with salt, and cumin (this is not on the ingredients list) and then bake for 30 minutes at 350 degrees, covered.
-While chicken is baking, saute onions in vegetable oil, in a dutch oven, over medium heat. When the onions have softened add minced garlic. To that stir in broth and next 10 ingredients. Dice chicken and add that in. Bring the soup to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Serve with desired toppings. Yield: 15 cups

Possible toppings: shredded Monterey Jack cheese, jalapeno peppers, salsa, sour cream and/or chopped fresh cilantro

Recipe can be cut in half easily.

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