How about serving up something different from traditional chili made with beef and tomatoes? White Chicken Chili is a flavorful blend of tender chunks of chicken, white beans, and just enough zip.
White Chicken Chili
3 tbsp. olive oil
3 pounds boneless, skinless chicken breasts, cubed
3/4 cup chopped onion
3 cups chicken broth
3 (4 oz.) cans chopped green chilies, undrained
1 tbsp. garlic powder
1 tbsp. ground cumin
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. dried cilantro leaves
1/2 tsp. ground red pepper
3 (14.5 oz.) cans great northern beans, undrained
Salt to taste
Garnishes: sour cream, Monterey Jack cheese
Heat oil in a 5 qt. sauté pan over medium heat. Add cubed chicken, stirring often, until chicken is cooked through. Remove chicken to a 5 qt. or larger Dutch oven. Cover, and keep warm. Add onion to the drippings in the sauté pan, and cook over medium heat for 5 minutes. Stir in broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro leaves, and ground red pepper. Simmer uncovered for 30 minutes. Pour this over the chicken that's in the Dutch oven, and add the beans. Cover and simmer for at least an hour. Salt to taste. Garnish with sour cream and Monterey Jack cheese if desired. Serve with corn bread or corn chips.
Click here for printable format
Cornbread is a good side for this chili, and I have an easy, delicious recipe for it!
Cornbread: http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html
I adapted this recipe from the original recipe shared with me by my friend Lori.
3 tbsp. olive oil
3 pounds boneless, skinless chicken breasts, cubed
3/4 cup chopped onion
3 cups chicken broth
3 (4 oz.) cans chopped green chilies, undrained
1 tbsp. garlic powder
1 tbsp. ground cumin
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. dried cilantro leaves
1/2 tsp. ground red pepper
3 (14.5 oz.) cans great northern beans, undrained
Salt to taste
Garnishes: sour cream, Monterey Jack cheese
Heat oil in a 5 qt. sauté pan over medium heat. Add cubed chicken, stirring often, until chicken is cooked through. Remove chicken to a 5 qt. or larger Dutch oven. Cover, and keep warm. Add onion to the drippings in the sauté pan, and cook over medium heat for 5 minutes. Stir in broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro leaves, and ground red pepper. Simmer uncovered for 30 minutes. Pour this over the chicken that's in the Dutch oven, and add the beans. Cover and simmer for at least an hour. Salt to taste. Garnish with sour cream and Monterey Jack cheese if desired. Serve with corn bread or corn chips.
Click here for printable format
Cornbread is a good side for this chili, and I have an easy, delicious recipe for it!
Cornbread: http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html
I adapted this recipe from the original recipe shared with me by my friend Lori.
