Switch up chili night with a white chili recipe from Frisco Style Magazine

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 1 batch

INGREDIENTS

• 3 limes including zest
• 1/2 cup(s) tequila
• red pepper flakes
• 3 16 oz. can(s) northern beans drained
• 2 pound(s) boneless skinless chicken breasts
• 2 large onions chopped
• 5 clove(s) garlic chopped
• 1 tablespoon(s) olive oil
• 8 ounce(s) green chilies
• 1 tablespoon(s) plus 1 tsp. cumin
• 2 teaspoon(s) cayenne pepper divided
• 1/4 teaspoon(s) ground cloves
• 6 cup(s) chicken stock
• 3 cup(s) grated Monterey Jack
• sour cream
• fresh green onions chopped

INSTRUCTIONS

1. Place chicken breasts in a container that can be covered (large zip lock bag will work).
2. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Juice all 3 limes and pour over chicken. Pour the tequila over the chicken and add 1 tsp. cumin and 1 tsp. cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for at least 3 hours.
3. Heat olive oil in stockpot and add onion and sauté for about 10 minutes until translucent. Add garlic, green chilies, cumin, cayenne pepper, and cloves and sauté for 10 minutes.
4. Add chicken stock and bring to boil. Reduce heat to simmer and add beans.
5. Grill chicken breasts for 5 minutes and pour remaining marinade over the chicken breasts on the grill. Turn the chicken breasts and grill the second side for 4 minutes.
6. Remove the chicken breasts from the grill and cut into small cubes.
7. Add the cubed chicken and cheese to the chili and stir until the cheese melts.
8. Ladle into bowls and serve with remaining cheese, chopped green onions and sour cream. Salt to taste.