Recipe from Cappyccino’s 5003 Broadway Alamo Heights 3 lbs. white beans, washed & picked over 1 gal. chicken broth 2 qts. water 6 cloves garlic, minced 1/4 cup vegetable oil 6 whole onions, chopped 1 1/2 lbs. poblano, roasted & diced into 1/4” pieces 2 Tbl. ground cumin 2 Tbl. oregano 1 Tbl. white pepper 3 1/2 lbs. chicken breast, cooked & chopped 3 lbs. Monterey Jack cheese, grated Combine white beans, chicken broth, water & garlic in large soup pot. Bring to a boil & simmer for 2 1/2 hours. Remove 1 qt. of the beans & process to a puree. Return this to the rest of the beans in the pot. Saute onions & poblanos in the oil until limp. Add to beans.…
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