Great Northern White Chili
Source of Recipe
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List of Ingredients
1/2 pound Great Northern beans, cooked (see note)
1 tablespoon olive or canola oil
1 tablespoon chopped garlic (about)
2 cups chopped onion
1 1/2 teaspoons cumin seed
2 teaspoons fresh chopped thyme (or use 1 teaspoon dried leaf thyme)
Dash of crushed red pepper flakes
2 quarts chicken broth or water
3 tablespoons chicken base
1 1/2 teaspoon lemon pepper
2 1/2 pounds boneless, skinless chicken breasts, diced and cooked (grilled, poached or baked)
3/4 to 1 (16-ounce) bag frozen corn (use all white or a mix of yellow and white)
3 cans (4 ounces each) chopped green chiles
1/2 cup chopped fresh cilantro
Cajun seasoning, cayenne pepper or chopped fresh hot peppers such as jalapenos (your choice, to taste)
3 tablespoons melted butter mixed with 3 tablespoons flour until smooth (roux)
1/2 to 1 tablespoon ground cumin
1/4 cup fresh lemon juice
Salt and pepper to taste
Recipe
If using dried beans, prepare first and set aside.
In large soup pot, heat oil. Add garlic, onion, cumin seed, thyme and crushed red pepper and cook until onions are translucent.
Add reserved beans, broth, chicken base, lemon pepper, chicken, corn, green chiles, cilantro and choice of seasoning.
Simmer 25 to 30 minutes or until heated through. Add roux gradually, stirring regularly, until mixture is the thickness of a light gravy. And cumin, lemon juice, salt and pepper, and serve. Makes 10 to 12 servings.
Note: Beans can be soaked overnight, then cooked until tender before adding to broth. If desired, 21/2 to 3 (15- to 16-ounce) cans of beans can be substituted. Drain and rinse before adding.
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