suemunzlinger's Recipe

White Chili (Lewis and Clark's Old St. Charles, Mo)

Category: Copy Cat Recipes (I have not tried all of these recipes)

Lewis and Clark's shares recipe for white 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, jalapenos …

Yield: 8 servings (about 1 1/2 cups each)

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 jalapenos, for garnish

1. 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.

2. In a large soup pot, saute 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.

3. Add 12 ounces (about 3 cups) of the cheese and simmer for 15 minutes, stirring occasionally.

4. Serve in bowls topped with remaining cheese; pass sour cream and jalapenos on the side.

Adapted for home kitchens by the St. Louis Post-Dispatch.