Fabulous Chile recipe I got from a friend. It took 2nd place at the chile cook-off. (I think it won the previous year, though)
CHILI BLANCO
1 lb dried small white navy or pinto beans (or 2 cans)
2 onions, chopped
4 c chopped cooked chicken (to give it a nice smoky flavor, grill it)
1 (48 oz) can chicken broth
1 (7 oz) can chopped green chilies
6 to 8 cloves of garlic, minced
3 T chopped fresh oregano or 1 t dried
3 T chopped fresh cilantro
2 t ground cumin
1/2 t cayenne (or more if you like some heat)
1 c sour cream
3 c shredded Monterey Jack cheese
For the chili, rinse and pick the beans and combine with water to cover in a bowl. Soak for 8 to 12 hours, drain. Combine with the onions and chicken broth in a saucepan. Bring to a boil and reduce the heat. Simmer for 1 1/2 hours. Add the chicken, green chilies, garlic, oregano, cumin and cayenne. Simmer for 30 to 60 minutes or until of the desired consistency. Remove from the heat Stir in the sour cream and cheese until melted.
1 lb dried small white navy or pinto beans (or 2 cans)
2 onions, chopped
4 c chopped cooked chicken (to give it a nice smoky flavor, grill it)
1 (48 oz) can chicken broth
1 (7 oz) can chopped green chilies
6 to 8 cloves of garlic, minced
3 T chopped fresh oregano or 1 t dried
3 T chopped fresh cilantro
2 t ground cumin
1/2 t cayenne (or more if you like some heat)
1 c sour cream
3 c shredded Monterey Jack cheese
For the chili, rinse and pick the beans and combine with water to cover in a bowl. Soak for 8 to 12 hours, drain. Combine with the onions and chicken broth in a saucepan. Bring to a boil and reduce the heat. Simmer for 1 1/2 hours. Add the chicken, green chilies, garlic, oregano, cumin and cayenne. Simmer for 30 to 60 minutes or until of the desired consistency. Remove from the heat Stir in the sour cream and cheese until melted.
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