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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

White Texas Chili Recipe

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This recipe for White Texas Chili is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried white beans
1 1/2 quarts homemade chicken stock or canned broth
1 1/2 medium onions, chopped
2 garlic cloves, chopped
1 teaspoon salt
1 tablespoon cooking oil
4-ounce can chopped green chilies
2 teaspoons each: ground cumin, coriander, oregano
1 pinch each: ground cloves, cayenne pepper
4 boneless, skinless, cooked chicken breasts, diced (2 whole breasts)
1/2 cup shredded Monterey Jack cheese (or lots more)
4 green onions, bulb and stem, sliced thin
Directions:
Directions:
1. Combine beans, stock, half the onions, garlic, and salt in a large kettle; bring to boil. Reduce heat, cover, and simmer 1 1/2 hours, or until beans are very tender, adding more chicken stock as needed

2. Heat oil in skillet; add remaining chopped onion and cook until tender and clear; stir into soup. Add chilies, cumin, oregano, coriander, cloves, cayenne, and chicken; heat through.

3. Ladle into bowls and top each serving with shredded cheese and chopped green onion, if desired.
Personal Notes:
Personal Notes:
Christmas, 1998

 

 

 

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