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White Chili
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Submitted by:
Adam |
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Chili with a twist. Nothing to warm you up better than a bowl of this tasty chili on a cool Fall evening. |
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INGREDIENTS:
- 1 1/2 pound(s) , skinless chicken breasts
- 2 can(s) , chicken broth
- 3 can(s) , white northern beans
- 1 can(s) , white kidney beans
- 1 can(s) , green chiles chopped
- 2 cup(s) , onions chopped
- 2 tablespoon(s) , garlic chopped
- 2 teaspoon(s) , cumin
- 2 teaspoon(s) , oregano
- 2 teaspoon(s) , chili powder
- 1 teaspoon(s) , red pepper
- 2 tablespoon(s) , olive oil
- 1 pinch , hot sauce
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| Instructions: |
Bake the chicken breasts at 350 degrees 30 minutes. Let them cool and cut or tear into bite size pieces. Add chicken to chicken stock mixture.
Directions
Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper, and hot sauce in a 6 quart stock pot.
Sauté garlic and onions in olive oil until tender. Add green chilies and sauté 2 more minutes. Add to other ingredients.
Cook for an hour and serve.
For hotter chili, make the night before and serve the next day. |
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