Pages

Monday, September 16, 2013

White Chicken Chili


I got this recipe from a friend last year when we entered a chili cook off. It’s a great dish to make in the winter or on a rainy day when you just want something warm and yummy!
You’ll need:
  • 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
  • 1 medium ONION chopped
  • 1 Tbs CANOLA OIL
  • 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
  • 2 cans (14.5 oz each) CHICKEN BROTH
  • 2 cans (4 oz each) CHOPPED GREEN CHILIES 
  • 1.5 tsp GARLIC POWDER
  • 1 tsp SALT
  • 1 tsp GROUND CUMIN
  • 1 tsp DRIED OREGANO
  • 0.5 tsp PEPPER
  • 0.25 tsp CAYENNE PEPPER
Toppings:
  • SOUR CREAM
  • SHREDDED PEPPER JACK CHEESE
  • TORTILLA STRIPS

In a large pot, saute the chicken & onion until the chicken is cooked.


Next add the beans, broth, chilies, and seasonings.


Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.


Remove from heat, add the toppings, and enjoy!







White Chicken Chili

Ingredients:

  • 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
  • 1 medium ONION chopped
  • 1 Tbs CANOLA OIL
  • 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
  • 2 cans (14.5 oz each) CHICKEN BROTH
  • 2 cans (4 oz each) CHOPPED GREEN CHILIES 
  • 1.5 tsp GARLIC POWDER
  • 1 tsp SALT
  • 1 tsp GROUND CUMIN
  • 1 tsp DRIED OREGANO
  • 0.5 tsp PEPPER
  • 0.25 tsp CAYENNE PEPPER
Toppings:
  • SOUR CREAM
  • SHREDDED PEPPER JACK CHEESE
  • TORTILLA STRIPS
Directions:
  1. In a large pot, saute the chicken & onion until the chicken is cooked. 
  2. Next add the beans, broth, chilies, and seasonings. 
  3. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.
  4. Remove from heat, add the toppings, and enjoy!



No comments:

Post a Comment