White Chili

Kokenes' Famous White Chili

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Another version:

3 Cups Cooked Chicken

  1 whole Medium Onion, Diced

  4 cloves Garlic, Minced

  2 whole Cans Green Chilies, Chopped

  1 pound Dried Great Northern Beans, Rinsed

    8 cups Chicken Broth

   1 whole Jalapeno, Sliced (opt.)

  1-1/2 Tablespoon Ground Cumin

  1/2 teaspoon Paprika (opt.)

  1/2 teaspoon Cayenne Pepper (opt.)

 Salt To Taste

  Pepper, To Taste

  1 cup Whole Milk (I use skim)

  2 Tablespoons Masa (corn Flour) OR Cornmeal

  Grated Monterey Jack, To Taste

   Sour Cream For Garnish

  Cilantro For Garnish

 Guacamole (optional)

   Pico De Gallo (optional)

    Corn Tortillas, Warmed

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken. (I soak the beans overnight and simmer them until soft, before adding them to the chili)

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.