{ Exported from MasterCook Mac }

Chicken Chili

Recipe By: posted by Barb Schaller to rec.food.cooking 1-27-2007
Serving Size: 6
Preparation Time: 30:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
2 pounds boneless chicken breast
cold water
1 tablespoon olive oil
2 medium chopped onions
4 garlic cloves
2 cans chopped green chilies 4 oz. each
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cans cooked great northern beans 1# each
4 cups chicken stock or broth
20 oz. monterey jack cheese (grated)
sour cream
jalapeno peppers chopped

1. Put chicken in large saucepan. Add cold water. Bring to a simmer.
Cook until tender.

2. Remove chicken, discard water. In the same pan heat olive oil over
medium heat. Add onions, cook until translucent. Stir in garlic,
chilies, cumin, and cayenne pepper. Sauté for 2 to 3 minutes.

3. Shred chicken by hand and combine with beans, stock, and 12 ounces of
cheese. Simmer 15 minutes.

4. Ladle into large bowls. Top with one ounce of cheese. Serve with a
side of sour cream and chopped jalapeno peppers.

‹‹‹‹‹
Notes: Dave Syke's recipe from 2001 FoodShare Chili Contest
It seems to be quite similar to the one on the back of the Bush's canned
Great Northern beans label. :-)
_____

I used about 8 oz fontina instead of the jack cheese. Used one can
green chilies because that's all I had. Used about 1 whole chicken
breast from a deli rotisserie chicken from last week. Used a quart of
homemade chicken broth. Probably didn't use that much cayenne because
mine is really hot.

This is good. Rob seems underwhelmed at the prospect of eating it; it
might look too much like the navy bean soup that's been in the fridge
for two weeks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sat, 27 Jan 2007 19:18:23 -0600, Melba's Jammin'
> wrote:

>{ Exported from MasterCook Mac }
>
>Chicken Chili

>I used about 8 oz fontina instead of the jack cheese. Used one can
>green chilies because that's all I had. Used about 1 whole chicken
>breast from a deli rotisserie chicken from last week. Used a quart of
>homemade chicken broth. Probably didn't use that much cayenne because
>mine is really hot.

This does look good. Now I know what to do with the rest of my roasted
chicken.. And I have frozen roasted Hatch chiles....those will be
good in this. Have dried great northern beans...and the rest of the
ingredients.

Christine

Melba's Jammin' wrote:
> _____
>
> I used about 8 oz fontina instead of the jack cheese. Used one can
> green chilies because that's all I had. Used about 1 whole chicken
> breast from a deli rotisserie chicken from last week. Used a quart of
> homemade chicken broth. Probably didn't use that much cayenne because
> mine is really hot.
>
> This is good. Rob seems underwhelmed at the prospect of eating it; it
> might look too much like the navy bean soup that's been in the fridge
> for two weeks.
>


Chicken chili is very tasty with chopped ripe avocado added at the table
and sour cream (If you LIKE that sort of thing....) ;-)

When I make it too hot, a glug* of half-and-half helps.

gloria p

* an indeterminate measure, equal to "just enough".

In article
>,
Puester > wrote:

> Chicken chili is very tasty with chopped ripe avocado added at the table
> and sour cream (If you LIKE that sort of thing....) ;-)
>
> When I make it too hot, a glug* of half-and-half helps.
>
> gloria p
>
> * an indeterminate measure, equal to "just enough".

Aw, crap!! LIKE that sort of thing? I LOVE avocadoes. I've got two
perfectly ripe ones on the table, too. Dang! Never crossed my mind.
Lunch tomorrow!! Oh, yeah! Thanks for the idea.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
Christine Dabney > wrote:

> On Sat, 27 Jan 2007 19:18:23 -0600, Melba's Jammin'
> > wrote:
>
> >{ Exported from MasterCook Mac }
> >
> >Chicken Chili
>
> >I used about 8 oz fontina instead of the jack cheese. Used one can
> >green chilies because that's all I had. Used about 1 whole chicken
> >breast from a deli rotisserie chicken from last week. Used a quart of
> >homemade chicken broth. Probably didn't use that much cayenne because
> >mine is really hot.
>
> This does look good. Now I know what to do with the rest of my roasted
> chicken.. And I have frozen roasted Hatch chiles....those will be
> good in this. Have dried great northern beans...and the rest of the
> ingredients.
>
> Christine

I thought about dried beans - for about 3 seconds. I figure if I can
use canned kidney beans in "regular" chili, I can use canned Great
Northerns in this stuff. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sat, 27 Jan 2007 20:31:39 -0600, Melba's Jammin'
> Christine Dabney > wrote:

Have dried great northern beans...and the rest of the
>> ingredients.
>>
>> Christine
>
>I thought about dried beans - for about 3 seconds. I figure if I can
>use canned kidney beans in "regular" chili, I can use canned Great
>Northerns in this stuff. :-)

Well..I don't have any canned Great Northerns handy. Guess that is my
signal to stock up on some.

Christine

Christine Dabney wrote:
> On Sat, 27 Jan 2007 20:31:39 -0600, Melba's Jammin'
>> Christine Dabney > wrote:
>
> Have dried great northern beans...and the rest of the
>>> ingredients.
>>>
>>> Christine
>> I thought about dried beans - for about 3 seconds. I figure if I can
>> use canned kidney beans in "regular" chili, I can use canned Great
>> Northerns in this stuff. :-)
>
> Well..I don't have any canned Great Northerns handy. Guess that is my
> signal to stock up on some.
>
> Christine


I also like black beans in chicken chili. They are smaller and don't
seem so...starchy, I guess.

gloria p

"Puester" > wrote
>
> I also like black beans in chicken chili. They are smaller and don't seem
> so...starchy, I guess.
>

Of all the beans, they have the best nutrition, as I recall.
I like the flavor best too. Refried black beans, black beans
in chili, and black bean soup, mmmm!

In article
>,
Puester > wrote:

> Christine Dabney wrote:
> > On Sat, 27 Jan 2007 20:31:39 -0600, Melba's Jammin'
> >> Christine Dabney > wrote:
> >
> > Have dried great northern beans...and the rest of the
> >>> ingredients.
> >>>
> >>> Christine
> >> I thought about dried beans - for about 3 seconds. I figure if I can
> >> use canned kidney beans in "regular" chili, I can use canned Great
> >> Northerns in this stuff. :-)
> >
> > Well..I don't have any canned Great Northerns handy. Guess that is my
> > signal to stock up on some.
> >
> > Christine
>
>
> I also like black beans in chicken chili. They are smaller and don't
> seem so...starchy, I guess.
>
> gloria p

Huh. My knowledge of black beans is that they make stuff kinda murky.
If I put black beans in it would it still be white chili? "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sun, 28 Jan 2007 16:46:47 -0600, Melba's Jammin'
> wrote:

>My knowledge of black beans is that they make stuff kinda murky.
>If I put black beans in it would it still be white chili?

Probably not......here is our favorite "white" chili recipe.

@@@@@ Now You're Cooking! Export Format

White Chili

soups

1 lb white beans, soaked
6 cup chicken stock
2 garlic cloves, minced
1 tablespoon oil
8 oz green chilies, chopped
2 teaspoon cumin
1 1/2 teaspoon oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
4 cup chicken breast, cooked
3 cup Monterey jack, grated

Combine beans, chicken broth, garlic and half the onions in a large
stock
pot and bring to boil. Reduce heat to low, and simmer until beans are
very
soft, about 3 hours. Add more chicken stock if necessary.

In a skillet, saute remaining onions in oil over high heat until
tender
about 3 minutes. Add chilies, cumin, oregano, cloves and cayenne; mix
thoroughly. Add to bean mixture. Add chicken and continue to simmer 1
hour
to blend flavors, Serve topped with grated cheese.

Yield: 8 servings



** Exported from Now You're Cooking! v5.75 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Melba's Jammin' wrote:
> In article
> >,
> Puester > wrote:

>>
>> I also like black beans in chicken chili. They are smaller and don't
>> seem so...starchy, I guess.
>>
>> gloria p
>
> Huh. My knowledge of black beans is that they make stuff kinda murky.
> If I put black beans in it would it still be white chili? "-)



Integrated Chicken Chili.

gloria p