May 23, 2012

Blanco Chicken Chili

I am a big advocate of soups and chilis that I can make in large batches and eat all week. Since I eat Blanco Chicken Chili at least a few times a month...yeah, it's that good...I decided to share my recipe so that you can make it at home too! I found this recipe on Recipe Source and have adapted it to my taste.

Blanco Chicken Chili

1 pound white great northen beans
2 pounds chicken breast
1 tablespoon olive oil
1 large onion - chopped
3 1/2 tablespoons minced garlic
2 cans mild green chilies (4oz cans)
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano - crumbled
1/4 teaspoon cayenne pepper
6 cups chicken broth
3 cups montery jack cheese
sliced pickled jalapenos
sour cream
fresh cilantro - chopped

Day One:
Drain and rinse beans and place in a large heavy pot. Add enough cold water to cover the beans by at least 3 inches and soak overnight. Dice and cook chicken and store in the fridge.

Day Two:
Heat oil in a large pot over medium heat. Add diced onions and saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Drain the beans. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 cup cheese to chili and stir until cheese melts.

Before serving, add a large dollop of sour cream, salsa, cheese, cilantro, and sliced pickled jalapenos. This chili goes great with tortilla chips! Enjoy.

Recipe adapted from:
Recipe Source