WHITE CHILI

For those that are following this blog, you may not realize that I have started a second blog called 'Recipes from the Past'. It is sort of a family thing, but the recipes are just as good as the ones on this blog. I just posted a recipe for 'Grand Prize Chili', I also served this along with 'White Chili' at our super bowl party. I have listed this blog under favorite blogs, so just click on the link found on the upper right side of the recipe.

White Chili

1 pound dried white beans, I used small navy beans, any white will do
14 cups chicken broth
1 1/2 medium onions, chopped
2 cloves garlic, chopped fine
1 teaspoon salt, if stock is salty, add salt according to taste
1 tablespoon vegetable oil
1 (4-ounces) can chopped green chilies, drained
2 teaspoon cumin
2 tablespoon chopped fresh oregano, I used 1 tablespoon dried, but fresh when available would be better*
2 teaspoon ground coriander
Pinch ground cloves
Pinch cayenne pepper
1 bag (16 ounces) frozen white shoepeg corn, if unavailable, use small, sweet corn
4 boneless, skinless chicken breast halves, cooked and diced
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4 ounces Monterey Jack cheese, shredded
4 green onions thinly sliced
Chopped cilantro

Combine beans, stock, half the onions, garlic and salt in a large soup pot. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender. Add more chicken broth as needed.

Heat oil in a large skillet. Add remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne pepper. Mix thoroughly. Cook 10 minutes. Fold corn into mixture. Continue cooking 12 minutes. Combine corn mixture. Continue cooking 12 minutes. Combine corn mixture, bean mixture and chicken.

I took out a cup or two of chili and mashed up beans to provide a little thickening, this optional.

Serve with cheese, onions and cilantro sprinkled on top.

This recipe is from 'Stop and Smell the Rosemary', one of my favorite cookbooks. It was put together by the Junior League of Houston.