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    Texas White Chili

    Source of Recipe

    TOH BB

    List of Ingredients

    1 pound dry navy beans (or great northern beans)
    1 ½ quarts chicken stock
    1 ½ onions, chopped
    2 cloves garlic, chopped
    1 teaspoon salt
    1 tablespoon oil
    1 (4-ounce) can green chilies, chopped
    2 teaspoons cumin
    2 teaspoons oregano
    2 teaspoons coriander
    ¼ teaspoon ground cloves
    ¼ teaspoon cayenne pepper
    4 cooked, diced chicken breasts
    1 can corn, drained
    ½ cup Monterrey Jack cheese, shredded
    4 green onions, thinly sliced


    Presoak beans. Combine beans, stock, half the onions, garlic and salt in large pot; bring to a boil; reduce heat, cover and simmer 1 ½ hours, or until beans are tender. While beans are cooking, heat oil in skillet. Add remaining onions and sauté until tender, about 5 minutes. Add chilies and seasonings; mix thoroughly, and cook for several minutes, stirring so it doesn’t burn. Remove 2 cups of bean and mash. Return mashed beans to pot with onion mixture. Add corn and cook until tender. Add chicken and heat through. To serve, spoon soup into bowls, sprinkle with grated cheese and sliced onions.
    I grew up with my mom making this, and I made it for dinner last night. One note, however: check the taste for seasonings before serving. Sometimes I add an extra teaspoon each of the salt and spices (but not the clove and cayenne!) and I also add extra cheese! Enjoy!




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