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Stuttering Shell: White Chicken Chili

Monday, November 3, 2008

White Chicken Chili

Since the weather is getting cooler, I thought I would pass along a recipe that I got from my friend, Jenn...and, if I read on Facebook correctly, this is a recipe from her friend, Amy, so thanks Jenn & Amy! Enjoy!

White Chicken Chili
1 T. cumin
1 T. oregano
1/2 tsp. cayenne pepper (red pepper)
1 small onion, chopped
2 (4 oz) cans diced green chilis
1 T. minced garlic
1/2 (4 oz) can diced jalapeno peppers (add more if you like it hot)
4 cans white beans
1 32 oz. box of chicken broth
3-4 chicken breasts, cooked and shredded
1 T. olive oil
1/4-1/2 c. cilantro, chopped
2 c. shredded monterey-jack cheese

Pour olive oil in large pot. Cook onion until tender. Add green chilis, jalapenos, and garlic and cook approx. 3-4 minutes. Add cayenne pepper, oregano, cumin, chicken, chicken broth, cilantro and beans. Mash 1-2 cans of the beans for a thicker consistency, if desired. Bring to a boil, then simmer for appox. 30 minutes, stirring occasionally. Stir in cheese just before serving.

Serve with sour cream, diced tomato, extra cheese, and crushed tortilla chips.

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