Historical December 1992 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
1 lb. white beans, either great northern or navy
6 C. chicken broth
1 tsp. chicken stock base
2 onions, chopped
1T oil
6-8 cloves garlic minced
7 oz. diced green chiles
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. cayenne pepper
4 C cooked and diced chicken
1 C sour cream or plain yogurt
3 C shredded Monterey Jack cheese
-sour cream to serve
-chopped green onions to serve
-chopped cilantro to serve
-chopped tomatoes to serve
Combine beans, broth, and chicken stock base in a large pot. Simmer, covered, for 2 hours. Saute onions and cut-up chicken in oil until golden. Add onions, garlic, green chiles, cumin, oregano, cayenne pepper, and chicken to bean mixture. One to 1 and 1/2 cups water may be added as necessary. Simmer for 30 minutes. Add sour cream and cheese. Heat until cheese melts. Serve with sour cream, green onions, cilantro, and tomatoes.
Note: May be frozen before adding sour cream and cheese.
EDITOR’S NOTE: This is the first of the recipes from the Great Chili Cookoff that we will offer our readers. Enjoy!
We certainly did.
Originally published in The Times of Skinker-DeBaliviere, December 1992.
Read this article in the original newspaper issue.
Original source: SD_Times1992_12.pdf, printed page(s) 7; PDF page(s) 7.
