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Neiman Marcus Chili Blanco

Neiman Marcus Chili Blanco recipe image
This Mexican main features Dried great northen beans, Chicken breast, Olive oil, Onions, chopped. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 999.0
Dietary: Gluten-free
Description
This Mexican main features Dried great northen beans, Chicken breast, Olive oil, Onions, chopped. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Dried great northen beans
  • 2 pound Chicken breast
  • 1 tablespoon Olive oil
  • 2 Medium Onions, chopped
  • 4 Garlic Cloves, chopped
  • 2 can Mild green chilies 4 oz
  • 2 teaspoon Ground cumin
  • 1 1/2 teaspoon Dried oregano, crumbled
  • 1/4 teaspoon Cayenne pepper
  • 6 cup Chicken broth
  • 3 cup Montery Jack cheese, grated
Directions
  1. 1
    Sour Cream Salsa Fresh cilantro, chopped Rinse and pick over beans; place in heavy large pot.
  2. 2
    Add enough cold water to cover by at least 3 inches; soak overnight.
  3. 3
    Place chicken in large heavy saucepan.
  4. 4
    If time permits add cut up onions, celery, carrots, salt and pepper for flavor.
  5. 5
    Add cold water to cover and bring to simmer.
  6. 6
    Cook until just tender, about 15 minutes.
  7. 7
    Drain and cool.
  8. 8
    Remove skin.
  9. 9
    Cut chicken into cubes.
  10. 10
    Drain beans.
  11. 11
    Heat oil in soame pot over medium heat.
  12. 12
    Add onions and saute until translucent, about 10 minutes.
  13. 13
    Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes.
  14. 14
    Add beans and stock and bring to a boil.
  15. 15
    Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours.
  16. 16
    Beans and chicken can be prepared 1 day ahead.
  17. 17
    Cover and refrigerate.
  18. 18
    Bring chili bean mixture to simmer before continuing with recipe.
  19. 19
    Add chicken and 1 c.
  20. 20
    cheese to chili and stir until cheese melts.
  21. 21
    Season to tast with salt and pepper.
  22. 22
    Pour cheese into large tureen.
  23. 23
    Place remaining cheese, sour
  24. 24
    cream , salsa and cilanro in small bowls around the tureen so that gust can
  25. 25
    add whatever toppings they want to there chili

Nutrition Facts

Servings 8

Amount Per Serving
Calories 999.0kcal
% Daily Value *
Total Fat 58.8g91%
Saturated Fat 26.3g132%
Cholesterol 335.0mg112%
Sodium 529.6mg23%
Total Carbohydrate 15.4g6%
Dietary Fiber 4.7g19%
Sugars 7.2g
Protein 91.7g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, blanco, boiling, breast, broth, cayenne, cheese, chicken, chili, chilies, chopped, cloves, crumbled, cumin, dried, grated, great, green, ground, jack
Read it online: https://www.chefs-mate.com/recipe/neiman-marcus-chili-blanco/