Title: River Market and Deli's White Chili
Categories: Chicken, Chili, Beans, Cheese, Dairy
Yield: 8 Servings
2 lb Navy beans; soaked
3 md Yellow onions; diced
1 sm Can green chillies (#3);
-diced
1 tb Garlic; chopped
1/3 c Cumin
1/3 c Cilantro; chopped
2 tb Oregano; chopped
1/2 ts Cayenne
1 ts Cloves; chopped
3/4 ga Chicken stock
12 oz Monterey jack cheese;
-shredded
24 oz Sour cream
2 lb Chicken; diced
1/3 c Olive oil
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.
