White Lightening Texas Chili

Ingredients

  • 1 teaspoon salt
  • 4 (14 1/2-ounce) cans ready-to-serve chicken broth, divided
  • 1 tablespoon ground cumin
  • Sliced green onions
  • Shredded Monterey Jack cheese
  • 4 (14 1/2-ounce) cans ready-to-serve chicken broth, divided
  • 1 tablespoon ground cumin
  • + 27 more ingredients
    • 1 large onion, chopped
    • 2 (4 1/2-ounce) cans chopped green chiles, undrained
    • Shredded Monterey Jack cheese
    • 5 cups chopped cooked chicken
    • 1 cup water
    • 1 tablespoon ground white pepper
    • 2 cloves garlic, minced
    • Sour cream
    • 1 pound dried navy beans
    • Salsa
    • 1 large onion, chopped
    • 2 (4 1/2-ounce) cans chopped green chiles, undrained
    • 5 cups chopped cooked chicken
    • 1 cup water
    • 1 tablespoon ground white pepper
    • 2 ½ tablespoons fresh oregano
    • 1 teaspoon salt
    • 1 jalapeño pepper, seeded and chopped
    • Sliced green onions
    • Sour cream
    • Salsa
    • 2 ½ tablespoons fresh oregano
    • 1 jalapeño pepper, seeded and chopped
    • 2 cloves garlic, minced
    • 1 pound dried navy beans
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cloves

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans, and return to Dutch oven. Add 3 cans chicken broth, chopped onion, and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender.Add ...

View full recipe at My Recipes

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