Superbowl Sunday is a few days away. Perhaps you'd like to make this white chili for the occasion. It's a 'soup-er' choice!
Lewis and Clark's White Chili
Canned or bottled great northern beans (you need a total of 3 pounds; I used three 15 ounce cans)
2 pounds boneless, skinless chicken breasts
1 T olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1 tsp. ground oregano
2- 4 ounce cans chopped mild green chilies
4 cups chicken stock or canned broth
20 ounces Monterey jack cheese, shredded
sour cream
1 can chopped jalapeno peppers
Boil chicken breasts until done. Remove from pan and cube into 1/2 inch cubes. Discard the water and, using the same pan, add oil. Add onions and cook over medium heat until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute 2-3 minutes. Add chicken, beans, stock and 12 ounces of the cheese. Let simmer 15 minutes. Ladle into large bowls and top with an ounce of cheese. Serve with a side of sour cream and chopped jalapeno peppers.
Have a happy day!