River Market And Deli’s White Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken | 8 | Servings | |
INGREDIENTS
| 2 | lb | Navy beans, soaked |
| 3 | Yellow onions, diced | |
| 1 | no. 3 can green chillies | |
| Diced | ||
| 1 | T | Garlic, chopped |
| 1/3 | c | Cumin |
| 1/3 | c | Cilantro, chopped |
| 2 | T | Oregano, chopped |
| 1/2 | t | Cayenne |
| 1 | t | Cloves, chopped |
| 3/4 | gl | Chicken stock |
| 12 | oz | Monterey Jack Cheese |
| Shredded | ||
| 24 | oz | Sor cream |
| 2 | lb | Chicken, diced |
| 1/3 | c | Olive oil |
INSTRUCTIONS
Wash beans. Cover water 3 inches over the beans and soak over night. Wash chicken. Bake until done. Do not overcook. Cool and dice. Heat oil. Saute onions, chillies and garlic until translucent. Add spices. Add beans and chicken stock and cook until beans are soft, about 2 to 3 hours. Add cheese, stirring continuously. Add sour cream, stirring constantly. Add chicken. Recipe painstakingly typed and converted by Phillip Waters on 02-05-1998
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Nutrition (calculated from recipe ingredients)
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Calories: 407
Calories From Fat: 247
Total Fat: 27.8g
Cholesterol: 48.6mg
Sodium: 1098.2mg
Potassium: 613.1mg
Carbohydrates: 16.6g
Fiber: 1g
Sugar: 6.4g
Protein: 22.7g