Timothyswhitechili Recipes

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TIMOTHY'S WHITE CHILI



Timothy's White Chili image

This was originally printed in the Louisville Courier-Journal in 1989. I was introduced to it by a college roommate, and through a lot of internet searching, finally found the recipe. This recipe works very nicely in a crockpot.

Provided by Schwabina

Categories     Chicken Breast

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb large white beans (sorted, rinsed)
6 cups chicken broth
2 garlic cloves, minced
2 medium onions, chopped
1 tablespoon oil
2 (4 ounce) cans mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts

Steps:

  • Combine beans, broth, garlic, and half the onions in a large soup pot.
  • Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary.
  • In a skillet, saute remaining onions in oil until tender. Add chiles and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.
  • Serve topped with grated Monterey Jack cheese, salsa, and sour cream. I also like to serve tortilla chips on the side.

Nutrition Facts : Calories 267.6, Fat 8.6, SaturatedFat 2.1, Cholesterol 58.8, Sodium 950, Carbohydrate 17.4, Fiber 3.7, Sugar 2.8, Protein 29.4

TIMOTHY'S WHITE CHILI



TIMOTHY'S WHITE CHILI image

Categories     Bean     Chicken     Brunch     Sauté     Stew     Dinner     Lunch     Buffet

Yield 10 servings

Number Of Ingredients 14

2 large onions
1 pound large white beans, soaked overnight
6 c. chicken broth, skimmed (note to self - no Swansons)
2 cloves garlic, minced
1 t oil
2 4 oz can chopped green chills
2 t cumin, ground
1/4 t cloves, ground
1 1/2 t oregano
1/4 t cayenne pepper
4 c chicken breasts, cooked and diced (thighs are ok)
3 c grated Monterry Jack cheese
chunky salsa
sour cream

Steps:

  • 1. Combine beans, broth, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 or more hours). Add more broth is needed. 2. In a heavy skillet, sauté remaining onions in oil until tender. Add chilis and seasoning; mix thoroughly. Add to bean mixture. 3. Add chicken to bean mixture; simmer 1 hour. 4. Serve with grated cheese, salsa and sour cream on top.

TIMOTHY'S WHITE CHILI



TIMOTHY'S WHITE CHILI image

Categories     Soup/Stew     Bean     Chicken

Yield 8-10 servings

Number Of Ingredients 14

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans chopped mild green chilies
2 teaspoons ground cumin
11/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack cheese
Salsa
Sour cream

Steps:

  • Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.` Serve topped with grated cheese, salsa and sour cream.

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