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Name: Annie's White Chili
Prep time: 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: American-South
Ingredients: GARNISHES:; Monterey Jack cheese shredded; green onions thinly sliced; red onion chopped finely; cilantro chopped finely; green salsa; sour cream; FOR THE CHILI; 1 pound dried white beans; 14 cups Chicken broth; 1 1/2 medium sweet onions chopped; 2 cloves Garlic peeled and chopped; 1 teaspoon salt; 1 tablespoon Vegetable oil; 1 4-ounce can Chopped green chilis; 1 teaspoon Ground cumin; 2 tablespoons Fresh oregano chopped; 2 teaspoons ground coriander; pinch ground cloves; pinch Cayenne pepper; 1 16-ounce bag frozen white corn thawed; 4 Chicken breasts boneless and skinless cokked and chopped into bite sized pieces

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INGREDIENTS

GARNISHES:
Monterey Jack cheese ; shredded
green onions ; thinly sliced
red onion ; chopped finely
cilantro ; chopped finely
green salsa
sour cream
FOR THE CHILI
1 pound dried white beans
14 cups Chicken broth
1 1/2 medium sweet onions ; chopped
2 cloves Garlic ; peeled and chopped
1 teaspoon salt
1 tablespoon Vegetable oil
1 4-ounce can Chopped green chilis
1 teaspoon Ground cumin
2 tablespoons Fresh oregano ; chopped
2 teaspoons ground coriander
pinch ground cloves
pinch Cayenne pepper
1 16-ounce bag frozen white corn ; thawed
4 Chicken breasts boneless and skinless ; cokked and chopped into bite sized pieces

Servings

INSTRUCTIONS

DIRECTIONS

1. Combine beans, stock, half the onions, garlic and salt in a large soup pot. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours, or until beans are very tender. Add more chicken broth as needed.

2. Heat oil in a large skillet. Add remaining onion, chilies, cumin, oregano, coriander, cloves and cayenne pepper. Mix thoroughly. Cook 10 minutes. Fold corn into mixture. Continue cooking 12 minutes. Combine corn mixture, bean mixture and chicken. Heat thoroughly.

3. Serve with garnishes.

NOTES

Boneless and skinless chicken thighs can replace half or can be substituted for the breasts.

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Annie's White Chili

GARNISHES: 
  Monterey Jack cheese shredded
  green onions thinly sliced
  red onion  chopped finely
  cilantro   chopped finely
  green salsa 
  sour cream 
  FOR THE CHILI 
1 pound  dried white beans 
14 cups Chicken broth 
1 1/2 medium sweet onions chopped
2 cloves Garlic peeled and chopped
1 teaspoon salt 
1 tablespoon Vegetable oil 
1 4-ounce can Chopped green chilis 
1 teaspoon Ground cumin 
2 tablespoons Fresh oregano chopped
2 teaspoons ground coriander 
 pinch  ground cloves 
 pinch  Cayenne pepper 
1 16-ounce bag frozen white corn thawed
4  Chicken breasts boneless and skinless cokked and chopped into bite sized pieces

DIRECTIONS
1. Combine beans, stock, half the onions, garlic and salt in a large soup pot. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours, or until beans are very tender. Add more chicken broth as needed.
2. Heat oil in a large skillet. Add remaining onion, chilies, cumin, oregano, coriander, cloves and cayenne pepper. Mix thoroughly. Cook 10 minutes. Fold corn into mixture. Continue cooking 12 minutes. Combine corn mixture, bean mixture and chicken. Heat thoroughly.
3. Serve with garnishes.

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Nutrition

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Serving Size: 1 Serving (3769g)
Recipe Makes: 6 Servings

Calories: 7102
Calories from Fat: 4041 (57%)

Amt Per Serving		% DV

	Total Fat 449.1g	599 %
	Saturated Fat 130.6g	653 %
	Monounsaturated Fat 183.9g
	Polyunsanturated Fat 95.2g
Cholesterol 2535.2mg		780 %
Sodium 2686.1mg		93 %
Potassium 7755.5mg		204 %
Total Carbohydrate 30.1g		9 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 23.3g
Protein 691.3g		988 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7102

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