Tuesday, January 31, 2012

White Chicken Chili


Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 boneless skinless chicken breast halves (4 ounces each), chopped
  • 2 cans (14 ounces each) chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons cayenne pepper
  • 3 cans (14-1/2 ounces each) great northern beans, drained, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Chopped jalapeno pepper, optional

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 boneless skinless chicken breast halves (4 ounces each), chopped
  • 2 cans (14 ounces each) chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons cayenne pepper
  • 3 cans (14-1/2 ounces each) great northern beans, drained, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Chopped jalapeno pepper, optional

Directions

  • In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
  • Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
  • Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).

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