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At Lewis and Clark’s, the white chili is not terribly spicy and not too thick. They serve it with a small portion of sour cream, jalapeños and crackers on the side.
Lewis and Clarks White Chicken Chili
At Lewis and Clark's, the white chili is not terribly spicy and not too thick. They serve it with a small portion of sour cream, jalapeños and crackers on the side.
- 2 pounds boneless, skinless chicken breast
- 2 medium yellow onions, diced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground red (cayenne) pepper
- 2 (4-ounce) cans diced green chiles
- 3 (15- to 16-ounce) cans great northern beans, undrained
- 4 cups chicken stock or canned broth
- 20 ounces shredded Monterey Jack cheese, divided
- Sour cream, for garnish
- Diced jalapeños, for garnish
- Place chicken in a large saucepan; add cold water to cover and bring to a simmer. Cook until no pink remains, 15 to 20 minutes. Drain; when cool enough to handle, cut into 1/2-inch cubes.
- In a large soup pot, sauté onions in olive oil over medium heat until translucent, about 8 minutes. Add garlic, cloves, cumin, cayenne and green chiles. Cook, stirring, for 3 minutes. Add chicken, beans and their liquid and chicken stock; bring to a boil.
- Add 12 ounces (about 3 cups) of the cheese and simmer for 15 minutes, stirring occasionally.
- Serve in bowls topped with remaining cheese; pass sour cream and jalapeños on the side.
Recipe from Lewis and Clark’s Restaurant in Old Saint Charles
Photo Courtesy of Ace Recipes