White Surprise Chili
Recipe from
Midwest Living
This main dish, which looks like navy bean soup, is actually a mild chicken chili.

Servings:
Makes 6 to 8 servings.
Prep Time:
25 mins
Total Time:
3 hrs 25 mins
Ingredients
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1 lb.dry Great Northern beanssee savings

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6 cupswatersee savings

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6 cupschicken brothsee savings

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1 cupchopped onion (1 large)see savings

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2 clovesgarlic, mincedsee savings

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2 4-oz. cansdiced green chili pepperssee savings

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1 Tbsp.dried oregano, crushedsee savings

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1 Tbsp.ground cuminsee savings

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1/2 tsp.cayenne peppersee savings

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1/2 tsp.ground black peppersee savings

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4 cupschopped cooked chickensee savings

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1/2 cupshredded Monterey Jack cheese (2 oz.)see savings

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Sliced fresh red or green chile peppers or sliced green onions (optional)see savings

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Shredded Monterey Jack cheese (optional)see savings

Directions
1.
Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
2.
In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chili peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
3.
Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese. Makes 6 to 8 servings.
Nutrition information
Per serving: Calories 514, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 94 mg, Sodium 1214 mg, Carbohydrate 53 g, Fiber 17 g, Protein 48 g. Daily Values: Vitamin A 0%, Vitamin C 28%, Calcium 28%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
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