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| Chicken Chili | |||||
| Ingredients: | |||||
| 2 Cans | Great Northern White Beans | ||||
| 4 Cups | Chicken Breast, Chopped | ||||
| 1 TBS | Olive Oil | ||||
| 1 Large | Onion, Chopped | ||||
| 4 Ea | Garlic Cloves, Minced | ||||
| 2 4oz | Can,Chopped Mild Green Chilies | ||||
| 2 Tsp | Ground Cumin | ||||
| 1 1/2 Tsp | Dried Oregano, crumbled | ||||
| 1/4 Tsp | Cayenne Pepper | ||||
| 3 Cans | Chicken Broth | ||||
| 8 OZ | Monterey Jack Cheese | ||||
| Directions: | |||||
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Place chicken in heavy large sauce pan. Add water to cover and cook until tender. About 15 min. Drain and cool. Cut chicken into pieces. Heat oil in same pot over med-high heat. Add onions and saute' until translucent. About 10 min. Stir in garlic, cumin, oregano and cayenne. Saute' 2 mins. Add un-drained beans and stock. Bring to a boil. Reduce heat and add chicken and cheese to chili. Stir until cheese melts. Season to taste. S/P Garnish with sour cream and cilantro.
Optional: 1/2 cup milk 1/2 cup whipping cream 1/4 tsp red peppers |
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