Texas White Chili

The first time I had this chili was several years ago when my cousins, Jayne and Jill and I got together for a day of catching up....which of course, also included food. Jill provided the house, bread and drink, I baked my famous Turtle Brownies and Jayne made this delicious chili. I had never had a white chili before so was happy to have the opportunity to try it. It was so good that I asked Jayne for the recipe so that I could make it...unfortunately, I just now got around to it...a few years later. The November Challenge on BakeSpace  was soup and bread so I decided this was the perfect time to make this chili...I also made a copycat version of Red Lobster's Cheddar Biscuits.

Texas White Chili
Print Recipe

1 lb. dried Great Northern white beans -rinsed and picked over
2 lbs. boneless -- skinless chicken breasts, diced
5 T olive oil
2 medium onions -- chopped
4 large cloves garlic -- minced (I add a bit more)
1 T ground cumin
1 t dried marjoram
1 1/2 t dried oregano leaves
1 T jalapeno peppers -- chopped, with juice
1/2 t cayenne pepper
6 C chicken stock
3 C shredded white cheddar cheese (12 oz.)
Garnishes: sour cream -- tomato salsa, chopped fresh cilantro

Place beans in large pot. Add enough cold water to cover by 3 inches and soak overnight. Heat 3 T of the oil in large pot over medium high heat. Add the chicken and sauté for 5 minutes. Remove chicken with a slotted spoon to a side dish, cover and reserve. Add remaining oil to pot. Stir onions, garlic, jalapenos, cumin, marjoram, oregano and cayenne and sauté 5 minutes. Add beans and stock and bring to boil. Reduce heat and simmer for about 2 hours, or until beans are very tender. Check and stir occasionally. Add chicken and 1 C cheese and stir until cheese melts. Season to taste with salt and pepper. Serve with remaining cheese, sour cream, salsa and cilantro to sprinkle over the top.

Pre-soaked Great Northern Beans...covered with water.

After soaking overnight

Chopped chicken....the next time I make this, I'm cutting the chicken up a little more.

 Oregano, Cumin, Cayenne and Marjoram

Brown chicken then remove from pan

Add onion, garlic, jalapeno and spices...saute 5 minutes

Add beans and stock, bring to boil then simmer for 2 hours or until beans are tender

Add chicken and 1 cup white cheddar.....cook until cheese has melted.

Season to taste and enjoy.

I already knew that I liked this chili but wanted another opinion so made this while I was visiting Michael. Once I was able to drag him away from his recliner and the TV, where he had been "coaching" his beloved Ohio State Buckeyes, he finally gave it a try.....he gave it a thumbs up. He told me he actually preferred this over our regular chili. So looks like I'll be making this again.