(Courtesy of the Junior League of Indianapolis “Back Home Again” cookbook, 1993)
This is one of my all time favorite winter meals. It’s especially easy if you use pre-soaked beans and a rotisserie chicken – its warm, comforting and filling!
- Great Northern beans – either 1 lb. dried beans, soaked overnight and cooked until done per package directions or 1-48 oz jar of pre-cooked beans
- 2 lbs. chicken pieces cooked as per below or one rotisserie cooked chicken – bones and skin discarded
- 1 Tbls. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 (4 oz.) cans chopped green chilies
- 2 teas. ground cumin
- 1 ½ teas. oregano
- ¼ teas. ground cloves
- ¼ teas. red pepper
- 6 cups of chicken broth – either from cooking the chicken pieces or reduced sodium, fat free prepared broth (can substitute vegetable broth)
- Monterey Jack cheese – about 3 cups
- Salt
- Pepper
- Fresh cilantro (optional)
- Sour cream (optional)
- Salsa (optional)
Place chicken in dutch oven or large saucepan, cover with water. Simmer until cooked through – about 30-35 minutes. Remove cooked chicken, cool, then remove and discard skin and bones. Cut into cubes – set aside. Discard water (unless using it as broth required later.)
Heat oil in same dutch oven over medium high heat. Sauté onion until transparent. Sir in garlic, green chilies, cumin, oregano, cloves and red pepper. Sauté 2 minutes.
Add chicken broth and pre-soaked beans to vegetable mixture. Simmer about 15 minutes until completely heated through, stirring occasionally.
Add cubed chicken and 1 cup cheese to chili. Stir until cheese melts. Season with salt and pepper. Ladle into bowls, serve topped with remaining cheese, sour cream, salsa and cilantro if desired.
Don’t forget the tortilla chips!
