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White Chili
Chili with a Twist! |
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3 16oz. cans Great Northern White Beans
4-5 cups chopped cooked chicken breasts or pheasant breasts
1 Tbls. olive oil
2 onions, chopped
4 garlic cloves, minced
2 4oz. cans chopped green chilis
2 tsp. ground cumin
1 1/2 tsp. oregano leaves
1/4 tsp. cayenne pepper
6 cups chicken broth
3 cups Monteray Jack Cheese
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Boil the breasts in water about 20 minutes or until done. drain and cool.
Heat oil in kettle over medium heat. Add onions and cook til translucent (10 minutes). Stir in garlic, chilis, cumin, oregano, cayenne pepper and cook a few more minutes being careful not to brown the garlic.
Add undrained beans, broth, and breast meat. Bring to a boil. Reduce heat and add cheese to the chili. Stir until cheese melts.
Serve with more cheese and sour cream!
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Preparation Time: 45 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 31835 times. |
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