Tuesday, November 3, 2015

White Chicken Chili

1 tbsp vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) chopped green chiles, drained
1 tsp dried oregano leaves
1/2 tsp ground cumin
Dash ground red pepper (cayenne), if desired
1.5 cups shredded Monterey Jack cheese

1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.

2. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer 10-15 minutes to blend flavors, stirring occasionally.

3. To serve, spoon chili into soup bowls. Top each serving with cheese.

Serves 8.

Notes: Freezes well.

(from Betty Crocker)


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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