White Chicken Chile with Beans

White Chicken Chile with Beans, say that really fast three times! I'm not a chili person. I'll eat a little of it, I don't crave it and have only cooked it once or twice. My husband on the other hand, is a chili eating man. He asked me to make white chili. I laughed, I thought he was messing with me. I really didn't know there was such a thing as white chili. Yes, I felt very ignorant.

I scoured cookbooks and online sites and this is kind of a copy of one recipe I read from a chili cook-off that took place before a football game. I searched for it again to print it, but I couldn't find it. I remembered 2 ingredients, tequila and cloves. This chili came out so good, just the right amount of heat and taste... very, very different than red chili. I really like this and can't wait to make it again on a cold mountain Sunday.

White Chicken Chili with Beans -

Soak 1lb. of great northern beans over night.

Using 1 to 2 packs of chicken breast tenders, place the chicken in a container that can be covered cover or in a re-sealable plastic bag and sprinkle with the zest of 1 lemon and the juice of that lemon. Pour 1/2 cup of gold tequila over the chicken and 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle 1/2 teaspoon pepper flakes over the chicken and marinate for 3 hours.

Heat 2 tablespoons of extra virgin olive oil in stock pot and add 1 large onion chopped and saute for about 10 minutes until translucent over medium-high heat. Add the 3 cloves of minced garlic, 2 cans of Ro-Tel tomatoes with green chilies, 1 teaspoon cumin, 1 teaspoon cayenne pepper, and 1 clove and saute for 10 minutes. (I don't know what the clove does, I remember thinking that this was unusual, so I added it.)

Add the drained beans and 4 cups of chicken stock and bring to a boil. Reduce the heat to low, cover and simmer until the beans are tender, about 2 hours.

Heat grill after the chili has simmered for about 2 hours. Grill the chicken for 5 minutes and pour remaining marinade over the chicken on the grill. Turn the chicken and grill the second side for 4 minutes. Remove the chicken from the grill and cut into small cubes.

Add the cubed chicken and 1 cup of Monterrey Jack cheese or Cheddar/Jack blend to the chili and stir until the cheese melts. Season with course salt to taste and adjust seasonings if necessary.

Ladle into bowls and top with a sprinkle of cheese, chopped green onions, and sour cream.