White Chili with Chicken and Beans
(Shared recipe submitted by Sandy Lampe.)
Sandy writes: "I made this one for a New Year's Eve Party. Everyone loved it. My daughter, Trina Trojanowski, deserves the honor for this one. She makes it often for her friends."
- 1 whole chicken
- 1 can of chicken stock
- 1 pound dry white beans, such as great northern
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 3 or 4 jalapeno peppers
- 3 teaspoons ground cumin
- 2 teaspoons dried oregano leaves
- 1 teaspoon cayenne (red) pepper (more or less to taste)
- 1 cup sour cream
- 3 cups shredded Monterey Jack cheese
Cook a whole chicken. (My chicken started to float when it was done.) Take out the chicken, let it cool. The recipe calls for 4 cups of chicken, but I cleaned my chicken entirely and added it all. Skim the top of the boiled broth to get rid of some of the fat. Add all the ingredients, except the sour cream and cheese. Simmer for 3 to 4 hours for the ingredients to blend well. Just before serving, turn down the temperature and add the sour cream and cheese. Stir, stir and stir so the cheese does not stick to the bottom. Serve. Watch out! It is a little spicy.
About Sandy: Sandy is a cousin I discovered when searching for genealogy information on the Internet. We were able to share a lot of information about our respective family members. I am so glad she decided to add some of her recipes to the site. Her e-mail address is email@example.com.