Flavorful White Chili
- 1 pound dry Great Northern beans, rinsed and sorted
- 4 cups chicken broth
- 2 cups chopped onions
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1 can (4 ounces) chopped green chilies
- 1/2 pound boneless skinless chicken breast, grilled and cubed
- 1 teaspoon salt
- 3/4 cup shredded reduced-fat Mexican cheese blend
Place beans in a soup kettle or Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place beans in a slow cooker. Add the broth, onions, garlic and seasonings. Cover and cook on low for 7 to 8 hours or until beans are almost tender. Add the chilies, chicken and salt; cover and cook for 1 hour or until the beans are tender. Serve with cheese.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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