Monday, March 7, 2011

White Chicken Chili

Here's what you need to make this deliciousness...

-Extra Virgin Olive Oil (1 tbs.)
-One Large Onion
-Diced Green Chilies (Check the label for Mild/Medium/Fire Roasted!!!!)
-Ground Cumin (1 tbs.)
-Great Northern White Beans (2 cans)
-Chicken Broth (2 cans)
-Chicken (1.5 lbs. or so – depends on how many people you are feeding)
-Monterrey Jack or Pepper Jack Cheese (One bag of shredded or one brick… Depending on which cheese you buy!) (Pepper Jack definitely gives it a kick)
-Sour Cream (garnish)
-Good dipping or dunking bread (I usually buy French)

-Boil the chicken for 15 minutes, then shred/rip it
-Sautee (until clear) the diced onion in a pan with EVOO on low
-When clear (or when you tired of waiting, like me), add chilies and cumin.  Let heat/sit for 2 minutes
-Add the white beans (undrained) and chicken broth. Bring to a boil.
-Add the shredded chicken and the cheese.  Heat/stir until the cheese has melted.
-I usually dish up a hearty spoonful of sour cream into each bowl to make it a little thicker 

I wish I could take credit for coming up with this, but I got it from a college teammate of mine, Ashley.  And I thank her :)

Take Luck,

1 comment:

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