We left Seattle last Friday night prepared for a 3 hour drive to our White Pass cabin. In typical Girls’ Weekend style, we started
gabbing chatting and missed a few turns… so the drive got just a little bit longer than we expected. Fortunately, we laughed the entire way, even when we got completely lost and knocked on the door at the wrong cabin.
When Jeanne, Jeannie and I finally arrived at the right cabin on Friday night, Lisa was waiting for us with a bottle of wine and a big pot of chicken chili we renamed Mount Rainier White Chili in honor of our weekend. Thanks, Lisa!
It was absolutely delicious and just what we needed after getting lost in the woods.
This is a very simple recipe with a warm, rich flavor. The special ingredient is ground cloves, which spice up the chili in a delicate and subtle way. This is definitely my new favorite white chili recipe and I look forward to making it again soon.
White Pass is so beautiful. Check out this view of Mount Rainier!
- 2 cans Great Northern white beans, drained & rinsed
- 28 oz. chicken broth
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 1 Tbsp. olive oil
- 1 - 4.5 oz can chopped green chiles
- ¼ cup white wine
- 2 tsp. cumin
- ¼ tsp. ground cloves
- 4 cups cooked, shredded chicken breast (approximately 1 lb.)
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 Tbsp. chopped cilantro
- Heat 1 Tbsp. olive oil in a large soup pot.
- When oil is hot, add onion and garlic and sauté until onions are soft, about 4 minutes.
- Stir in the cumin and cloves, then add the beans, chicken broth, green chiles, and white wine.
- Bring the soup to a boil, then turn down and add the chicken.
- Continue cooking until the chicken is heated through.
- Ladle into bowls and top with shredded cheese, cilantro, and sour cream.