boneless, skinless chicken breasts, cooked and diced
1/2 cup
grated Monterey Jack cheese
4
green onions, thinly sliced
Instructions
In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil. Reduce heat; cover and simmer 1½ hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.
Instructions
In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil. Reduce heat; cover and simmer 1½ hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.
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