Ingredients Jump to Instructions ↓

  1. 1 can white canelli beans

  2. 6 cups chicken broth

  3. 2 cloves garlic, minced

  4. 2 medium onions, chopped (divided)

  5. 1 tablespoon oil

  6. 2 (4-ounce) cans chopped green chilies

  7. 2 teaspoons ground cumin

  8. 1 1/2 teaspoons dried oregano

  9. 1/4 teaspoon ground cloves

  10. 1/4 teaspoon cayenne pepper

  11. 4 cups shredded, cooked chicken breasts

  12. 3 cups Monterey Jack cheese , grated

Instructions Jump to Ingredients ↑

  1. Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil. In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour. Serve topped with grated cheese. Variation: For a buffet , serve chicken chili with some or all of the following: chopped tomatoes , chopped parsley , chopped ripe olives, guacamole , chopped scallions, sour cream , crumbled tortilla chips and salsa. Also great with corn bread!


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