Friday, October 28, 2011

White Chili

White Chicken Chili

2 14oz cans chicken broth
3 16oz cans (or 1 lg 48oz jar) white beans, drained
2 cups finely chopped onion
2 Tbsp. fresh minced garlic
1 4oz can chopped green chilies with liquid
1 tsp. olive oil
1 tsp. cumin
1 tsp. oregano
Dash cayenne pepper
2 boneless chicken breasts, cooked and cubed

Saute onions and garlic in olive oil until onions are clear. (Saute chicken with onions and garlic if not using cooked chicken).
Add chilies.
Put mixture in large pot (Dutch Oven) with beans and broth.
Add cooked chicken and spices.
Heat to bubbly, about 10 minutes.
Simmer for a while (until thickens).

This recipe makes a pretty mild chili, it’s easy to kick it up by adding more cayenne pepper, but we usually supplement with hot sauce separately.
Also yummy to serve with cornbread.

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