14cupschicken stock (chicken broth or chicken bouillon)
1 ½largewhite onions - chopped
2clovesgarlic - minced
1teaspoonsalt
1tablespoonvegetable oil
4ouncesgreen chillies - chopped
2teaspoonsground cumin
1tablespoonoregano
2teaspoonsground coriander
1pinchground cloves
1pinchcayenne pepper
16ouncescorn - white, frozen
1poundground chicken (minced chicken)
1teaspoonchicken seasoning - or your favourite chicken seasoning
1cupMonterey Jack cheese - shredded
4sprigsgreen onions (scallions or green shallots) - thinly sliced
Instructions
Rinse beans in a colander. Place in a large pot, add water and cover. Allow beans to soak overnight, covered. Drain beans the next day in a colander. (Or use 2 cans of prepared white beans, rinsed).
Combine beans, chicken broth, garlic, salt, and half of the onions in a large soup pot. Let it boil.
Reduce heat and simmer for an hour or until beans are very tender. Add more chicken broth as needed.
Spray oil and heat a griddle skillet. Season chicken breast halves with Montreal Chicken seasoning. Grill on both sides until cooked.
Chop chicken into bite-sized pieces. If you don’t have a griddle skillet, you can prepare the chicken in your broiler, on the grill, or bake it.
Heat vegetable oil in a large skillet. Add remaining onions, chillies, cumin, oregano, coriander, cloves, and cayenne pepper. Mix thoroughly. Cook for 10 minutes.
Fold corn into the mixture.
Continue cooking for 12 minutes. Combine corn mixture, bean mixture and chicken. Simmer for half an hour.
Spoon chilli into individual bowls. Sprinkle with cheese and green onions.