WHITE CHICKEN CHILI
1 whole roitessiere chicken, skin removed and chicken shredded (or 3-4 cooked chicken breasts)
1 small onion, diced
4 garlic cloves, minced or 1 tbsp
1 TBSP olive oil
1 can green chilies, undrained (4 oz.)
2 cans cannellini beans (14 -15 oz.)
2 cans chicken broth, low sodium 14 oz.
1/4 to 1/2 c whipping cream or half and half (optional)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
2 Tbsp diced jalapenos (optional)
green onions, chopped
6 lime wedges
monterey jack shredded
Saute onions and garlic in the olive oil for 5 to 7 minutes.
Meanwhile heat chicken broth up to medium.
Add chicken, chilies, sauteed garlic and onions, beans, cumin, coriander, oregano and if using the jalapenos, add them. Determine if you need more broth, or add some water to make less thick, and then cook for 1/2 hour to 45 minutes. Finally, add cream (if desired).
Add to your bowl of chili the cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too. Serve with tortilla chips.
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