To check out my crockpot and all the bean theories I cooked some more beans.
I took my 2 pound bag of Great Northern beans Tuesday night and washed them.
I put them in my 4 quart crockput with 12 cups of water and 1 tsp of salt.
I cooked them on low over night for about 10 hours. No soaking. They came
out beautifully. I froze all the beans I didn't use in the recipe below in
2 cup increments for future recipes.

I found the below recipe on the internet about 5 years ago named just as it
is below. I always enjoy it. Enjoy, Lynne

The Best White Chicken Chili

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
8 ounces boneless skinless chicken breast halves, trimmed of all excess fat
2 cloves garlic, finely chopped
1 cup chopped onion
2 cups white shoepeg corn, drained (frozen OK)
8 ounces chopped green chilies, undrained
1 teaspoon ground cumin
2 1/2 tablespoons lime juice, (about 2 limes)
4 cups great northern beans, undrained
2 teaspoons salt

In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin,
and olive oil. Bring to a boil.

Add the chicken breast halves and return to a low boil, then reduce the heat
to low and simmer 20-30 minutes or until the chicken is fork tender and the
juices are clear.

Remove the chicken from the broth and cut into bite-size pieces, then return
it to the broth.

Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice,
and Great Northern beans to the broth.

Bring to a boil.

Simmer until thoroughly heated, about 45 minutes.

To serve, ladle into soup bowls and sprinkle with a little grated Monterey
Jack cheese.

Refrigerate any leftovers; this chili is even better heated up the next day.
Freezes nicely. Servings: 9

In article >,
"King's Crown" > wrote:

> To check out my crockpot and all the bean theories I cooked some more beans.
> I took my 2 pound bag of Great Northern beans Tuesday night and washed them.
> I put them in my 4 quart crockput with 12 cups of water and 1 tsp of salt.
> I cooked them on low over night for about 10 hours. No soaking. They came
> out beautifully. I froze all the beans I didn't use in the recipe below in
> 2 cup increments for future recipes.
>
> I found the below recipe on the internet about 5 years ago named just as it
> is below. I always enjoy it. Enjoy, Lynne
>
> The Best White Chicken Chili

This sounds good! Stored to disk, thanks.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

King's Crown wrote:
> To check out my crockpot and all the bean theories I cooked some more
> beans. I took my 2 pound bag of Great Northern beans Tuesday night
> and washed them. I put them in my 4 quart crockput with 12 cups of
> water and 1 tsp of salt. I cooked them on low over night for about 10
> hours. No soaking. They came out beautifully. I froze all the
> beans I didn't use in the recipe below in 2 cup increments for future
> recipes.
> I found the below recipe on the internet about 5 years ago named just
> as it is below. I always enjoy it. Enjoy, Lynne
>
> The Best White Chicken Chili
>
> 2 1/2 cups water
> 1 teaspoon lemon pepper seasoning
> 1 teaspoon ground cumin
> 1 tablespoon olive oil
> 8 ounces boneless skinless chicken breast halves, trimmed of all
> excess fat 2 cloves garlic, finely chopped
> 1 cup chopped onion
> 2 cups white shoepeg corn, drained (frozen OK)
> 8 ounces chopped green chilies, undrained
> 1 teaspoon ground cumin
> 2 1/2 tablespoons lime juice, (about 2 limes)
> 4 cups great northern beans, undrained
> 2 teaspoons salt
>
> In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground
> cumin, and olive oil. Bring to a boil.
>
> Add the chicken breast halves and return to a low boil, then reduce
> the heat to low and simmer 20-30 minutes or until the chicken is fork
> tender and the juices are clear.
>
> Remove the chicken from the broth and cut into bite-size pieces, then
> return it to the broth.
>
> Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime
> juice, and Great Northern beans to the broth.
>
> Bring to a boil.
>
> Simmer until thoroughly heated, about 45 minutes.
>
> To serve, ladle into soup bowls and sprinkle with a little grated
> Monterey Jack cheese.
>
> Refrigerate any leftovers; this chili is even better heated up the
> next day. Freezes nicely. Servings: 9

I've always enjoyed white chicken chili. I'm wondering if you have a typo in
the recipe -- there are 2 entries for 1 tsp. cumin or is it added twice?.
I'll give this recipe a try. Thanks
Janet

"Janet Bostwick" > wrote in message
m...
> King's Crown wrote:
>> To check out my crockpot and all the bean theories I cooked some more
>> beans. I took my 2 pound bag of Great Northern beans Tuesday night
>> and washed them. I put them in my 4 quart crockput with 12 cups of
>> water and 1 tsp of salt. I cooked them on low over night for about 10
>> hours. No soaking. They came out beautifully. I froze all the
>> beans I didn't use in the recipe below in 2 cup increments for future
>> recipes.
>> I found the below recipe on the internet about 5 years ago named just
>> as it is below. I always enjoy it. Enjoy, Lynne
>>
>> The Best White Chicken Chili
>>
>> 2 1/2 cups water
>> 1 teaspoon lemon pepper seasoning
>> 1 teaspoon ground cumin
>> 1 tablespoon olive oil
>> 8 ounces boneless skinless chicken breast halves, trimmed of all
>> excess fat 2 cloves garlic, finely chopped
>> 1 cup chopped onion
>> 2 cups white shoepeg corn, drained (frozen OK)
>> 8 ounces chopped green chilies, undrained
>> 1 teaspoon ground cumin
>> 2 1/2 tablespoons lime juice, (about 2 limes)
>> 4 cups great northern beans, undrained
>> 2 teaspoons salt
>>
>> In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground
>> cumin, and olive oil. Bring to a boil.
>>
>> Add the chicken breast halves and return to a low boil, then reduce
>> the heat to low and simmer 20-30 minutes or until the chicken is fork
>> tender and the juices are clear.
>>
>> Remove the chicken from the broth and cut into bite-size pieces, then
>> return it to the broth.
>>
>> Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime
>> juice, and Great Northern beans to the broth.
>>
>> Bring to a boil.
>>
>> Simmer until thoroughly heated, about 45 minutes.
>>
>> To serve, ladle into soup bowls and sprinkle with a little grated
>> Monterey Jack cheese.
>>
>> Refrigerate any leftovers; this chili is even better heated up the
>> next day. Freezes nicely. Servings: 9
>
> I've always enjoyed white chicken chili. I'm wondering if you have a typo
> in the recipe -- there are 2 entries for 1 tsp. cumin or is it added
> twice?. I'll give this recipe a try. Thanks
> Janet
It is added twice. Once to cook and flavor the chicken and then a tsp more
to flavor the overall chili.

Lynne

"King's Crown" > wrote in message
...
>
> "Janet Bostwick" > wrote in message snip
I'm wondering if you have a typo
>> in the recipe -- there are 2 entries for 1 tsp. cumin or is it added
>> twice?. I'll give this recipe a try. Thanks
>> Janet
> It is added twice. Once to cook and flavor the chicken and then a tsp
> more to flavor the overall chili.
>
> Lynne

Okey, dokey, thanks
Janet