White Chili

Neiman Marcus Copycat Recipe

1 pound dried white beans
pinch of cayenne
1 1/2 quarts chicken stock
4 boneless, skinless cooked chicken breasts, diced
1 1/2 medium onions, chopped
1/2 cup grated Monterrey Jack cheese
2 garlic cloves, chopped
4 green onions, thinly sliced
1 teaspoon salt
1 tablespoon corn oil
1 (4 oz.) can green chilies, chopped
2 teaspoons ground cumin
2 teaspoons oregano
1 cup picante sauce

Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as necessary. Heat oil in a skillet. Add the remaining chopped onions and cook until tender and clear, about 5 minutes. Add the chopped chilies, cumin and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture. Add the chicken, picante sauce and cheese. Serve with green onions.

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