Thursday, January 19, 2017


2 pounds chicken thighs or breasts 
large onion, chopped
olive oil
4 cloves garlic, minced
1/4 teaspoon ground cloves
2 teaspoons ground cumin
1 teaspoon red pepper
1 teaspoon oregano
2 (4oz) cans diced green chills
3 cans great northern beans, undrained
4 cups chicken broth
16+8oz shredded monterey jack cheese
sour cream for garnish

Heat olive in a stock pot over medium heat, sauté onion until translucent.  Add garlic, clove, cumin, red pepper, green chilis and oregano, sauté for about a min.

Add chicken broth and chicken, bring to a boil and cook chicken for about 15 minutes or until done.  Take chicken out and chop into chunks.  Add chicken, beans and 16oz of cheese to pot, simmer for 15 minutes.

Serve with  remaining cheese and sour cream.

This recipe was given to me in 2005 by a neighbor and we loved it!  I lost the recipe and went years without making it.  12 years later I contacted my friend and she still had the recipe!  We are so happy to have it back in our lives again! Here's an old photo of my husband and daughter making this chili and we reenacted it today in 2017!  LOL!

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