White Bean and Chicken Chilli
    
 
 
1 lb. dried navy beans
6 cups chicken broth
 
4 tablespoons butter
  1 tablespoon minced fresh garlic
 
1/2 onion, diced
1 tablespoon ground cumin
 
1 1/2 cups diced green chilies (canned, undrained)
 
1 lb chicken breast (diced and sautéed with 1 clove garlic, salt and pepper until browned)
 
1 tablespoon oregano
1-2 teaspoon ground black pepper
 
1 pinch red pepper flakes
1/2 bunch cilantro leaf, chopped
   
   
Garnish
sour cream; green onion; grated Monterey Jack cheese
      
  • Rinse beans and place in a bowl big enough that the beans don't fill it more than 1/3 of the way up.
  • Cover the beans with cool water 2-3 inches past the top of the beans.
  • Soak overnight.
  • Next day drain and place in large pot with chicken broth; cover the pot with a lid and bring to a boil.
  • Cook for about 45 minutes to an hour.
  • While beans are cooking, place butter in a sauté pan and melt.
  • Add garlic, onions, and chilies and then sauté till onions are soft.
  • Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
  • Cook for 1/2 hour and then add cilantro.
  • Garnish as desired and serve with corn chips or corn bread.
    Yield: 6-8 servings