The Ferguson Recipes

Timothy's White Chili
Tex-mex Tortilla Soup
Sopa De Ajo
Rubio's Shrimp Quesadillas
Mexican Corn Soup
El Torito Mexican Restaurant And Cantina Tableside Guacamole
Mexi - Allen
Uber Sloppy Joes
SKOR Toffee Bits vs. Heath Bits o' Brickle !🕓!
Three Bean Salad !🕓!
Beef Stew With Vegetables
Teriyaki With Japanese Noodles Using Ready Chef Go Bags
Shrimp Scampi
Chicken & Biscuits With Mushroom Gravy
Dijon Mustard Brussels Sprouts
No Bake Blueberry Lemon Curd Cheesecake With Mascarpone
Ice Cream In A Bag
Hot Gingered Fruit
Uncle Dave's Toffee Bits
Nancy's Microwave Caramel Corn
Timothy's White Chili
F ✖️ 🌞 🧵 🫴
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Serving Size: 8 servings
Ingredients
1 pound dried Great Northern white beans, rinsed, picked over
2 pounds boneless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-ounce cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese (about 12 ounces)
Sour cream
Salsa
Chopped fresh cilantro
Directions
  1. Place beans in heavy large pot.
  2. Add enough cold water to cover by at least three inches and soak overnight. (If you are in a hurry, you can substitute 4 cans of small white beans or Great Northern beans, rinsed and drained. Use only 1 or 2 cans of stock and simmer for about 30 minutes or until the soup thickens.)
  3. Place chicken in heavy large saucepan.
  4. Add cold water to cover and bring to simmer.
  5. Cook until just tender, about 15 minutes.
  6. Drain and cool.
  7. Remove skin.
  8. Cut chicken into cubes.
  9. Drain beans.
  10. Heat oil in same pot over medium high heat.
  11. Add onions and sauté until translucent, about 10 minutes.
  12. Stir in garlic, chilies, cumin, oregano, cloves and cayenne and sauté 2 minutes.
  13. Add beans and stock and bring to boil.
  14. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  15. Add chicken and 1 cup cheese to chili and stir until cheese melts.
  16. Season to taste with salt and pepper.
  17. Ladle chili into bowls.
  18. Serve with remaining cheese, sour cream, salsa and cilantro.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: Mexican, chicken, chili
🗂️ Categories: 🌮 Mexican Foods, 🍗 Chicken & Other Poultry, 🥣 Soups & Stews
📚 Cookbooks: From The Ferguson Family, The TFR Cookbook
Recipe #536 was added on March 09, 2009 and last updated on March 21, 2025.
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