Neiman Marcus Chili Blanco

Ingredients:
 1 pound dried northern beans
 2 pounds chicken breast
 1 TBS olive oil
 2 medium onions, chopped
 4 large garlic cloves, chopped
 2 cans green chiles
 2 tsp ground cumin
 1 ½ tsp dried oregano
 ¼ cayenne pepper
 6 cups chicken broth
 3 cups monterrey jack cheese, grated

 Garnish Sour cream salsa fresh cilantro

 Directions: Rinse beans, cover with enough cold water to cover by at least 3 inches, soak overnight. Place chicken in large saucepan. Cut up onions, celery, carrots, salt and pepper for flavor. Add cold water and bring to a simmer. Cook until tender. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in same pot over medium heat. Add onions and sauté until translucent. Stir in garlic, chiles, cumin, oregano, cayenne and sauté 2 minutes. Add beans and stock and bring to a boil. reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared one day ahead. Cover and refrigerate. Bring chili bean mixture to a simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Pour chefs into large tureen. Place remaining chefs, sour cream, salsa and cilantro in small bowl around tureen so that guest can add whatever toppings they want to their chili.

Prep Time: 30 minutes Cook Time: 90 minutes Category: Soups Servings: 8