Serves 10-12
This is a great alternative chili recipe with a fairly low heat level.
Ingredients:
2 lb boneless chicken thights
4 – 15oz Great Northern Beans
6 C Chicken stock
2 Med Onions, chopped
4 Garlic Cloves, minced
4 oz Chopped Green Chilies
2 T Olive Oil
1 T Cumin
1 1/2 t Oregano
Salt & Pepper to taste
1 C Monterey Jack Cheese, grated (you’ll need 3 C total, save 2 back for toppings)
Toppings:
2 C Monterey Jack Cheese, grated
Sour Cream
Minced Parsley
Simmer the Chicken in stock until tender (approx 10-15 min), reserve the liquid. Cube chicken (1/2 – 3/4 inch as to your preference)
In a large pot, sauté the onions and garlic in oil until translucent. Stir in chilies and cumin and cook for a few more minutes until heated through. Add beans and chicken stock and simmer for 1 hr.
20 minutes before serving add in the cubed chicken and 1 C grated cheese. Check seasoning level and adjust S&P as needed.
Guests can choose cheese, sour cream and parsley toppings as desired.
