White Chicken Chili ~ Superbowl Crowd Pleaser

• 1 Pound dried white kidney or great norther beans. Soak overnight, rinse well and pick through beans.
• 2 Pounds boneless chicken cooked. I find Perdue prepackaged really easy.
• 2 Tablespoons olive oil
• 2 Medium onions, chopped
• 4 Garlic cloves, minced
• 2 Cans chopped mild green chilies, 4 ounce cans
• 1 Teaspoon dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (this is hot stuff)
• 2 Tablespoons ground cumin
• 6 Cups chicken stock (defatted)
• 3 Cups grated monterey jack cheese

Garnish with sour cream, salsa, fresh cilantro


Cube and cook chicken. I bake at 350 for 30 minutes
Heat olive oil in skillet and saute onions until soft (do not brown)
Add garlic, chilies, cumin, oregano, clove and cayenne
Transfer to stock pot, add beans and stock, bring to simmer
Cook until beans are tender (about 2 hours)
Add chicken and grated cheese
Serve with sour cream, salsa and chopped cilantro on top


I have made this a million times before and always loved it. How I managed to add 2 tablespoons cayenne pepper tonight before I realized the ingredient should have been cumin I will never know. If I can't breathe around the pot, will I even be able to eat it? LOL. Oh well. Cook and learn...


...This one always gets me compliments at superbowl parties. It's a definite crowd-pleaser!