Chili Blanco
Ingredients
- 2 cup great northern beans, dried
- 3 whole chicken breasts without skin
- 3 1/2 cup water
- 2 tablespoon canola oil
- 2 cup onion, finely chopped
- 4 cloves garlic, minced
- 6 whole Anaheim chili peppers, roasted, peeled, cored, seeded, and diced
- 1 whole serrano pepper, cored, seeded, and diced
- 2 teaspoon ground cumin
- 1 tablespoon fresh oregano, minced or 1 1/2 teaspoons dried
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 3 cup chicken broth, fat free
- 2 cup monterey jack cheese, lowfat, grated
- tomatoes, diced
- cheese, grated
- green onions, chopped
- fresh cilantro, chopped
Instructions
Place beans in a heavy, large pot and cover with plenty of water. Soak for 1 hour. Put chicken breasts in a a large skillet, over with 3 1/2 cups water. Bring to boil and simmer, covered, 30 minutes. Remove frompan, rserving liquid and let cool. When chicken is cook, shred meat. Drain beans, rinse and set aside. In the same pot heat oil over medium heat. Add onions and cook, stirring for 10 minutes. Add garlic, chilies, cumin, oregano, cloves and cayenne pepper and cook 2 min more. Add beans, stock and reserved chicken cooking liquid. Bring to a boil, cover and simmer - stirring occasionally, until beans are tender, about 2 hours. Adjust seasoning. Before serving, add shredded chicken and chesses, stir until cheese is melted and chicken is heated through. Garnish, if desired.