White Chili
Here is a great chili recipe with a different twist - it uses boneless, skinless chicken breasts instead of the traditional beef. It is served up on a warm tortilla, and is one of the better recipes I have.
I love spicy food, but have to watch my cholesterol all the time. Runs in the family! So I try to substitute pork or chicken in recipes when I have a chance. This is a fine example of that.
Enjoy…
Peace,
Charlie~
White Chili
1 1/2 lbs skinless, boneless chicken breast
1 small can green chilies
2 14 oz cans chicken broth
3 16 ounce cans Great Northern beans
2 cups yellow onion, finely chopped
2 Tbs finely minced garlic
1 Tbs extra virgin olive oil
2 heaping tsp ground cumin
1 tsp oregano
1/4 tsp cayenne pepper
Louisiana Hot Sauce to taste
Preheat oven to 350 degress. Bake chicken breast approx 1/2 hour. Cut into bite sized pieces.
In skillet, heat olive oil. sautee onions and garlic until onions are translucent.
In large pot, mix together green chilies, chicken broth, and great Northern beans.
Add chicken, onions, garlic, oregano, cumin cayenne pepper, and dash of Lousiiana Hot Sauce.
Heat until bubbling, simmer approximately 15 minutes to integrate spices.
Serve chili with shredded Monterey Jack cheese, top with salsa, chopped green onions and sour cream.
Serve on a warm flour taco shell.
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