Thursday, March 4, 2010

White Chicken Chili


2 large chicken breasts boiled and cut into bite size pieces (*I have also been roasting chicken and using the leftovers)
1 small onion finely chopped
2 garlic cloves
3 Tbsp olive oil
2 4.5oz can chopped green chilies, undrained (*substitute one can for canned jalapeño)
2 tsp ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (15.8oz) cans Great Northern Beans, drained
1 (14 1/2 oz) can chicken broth
salt and pepper to taste

In large skillet, cook onion in oil for 4 minutes or until transparent. Add garlic, cook until fragrant. Add chilies, cumin, oregano, and coriander; cook and stir for 2 minutes. Add beans and chicken broth; bring to boil. Reduce heat: simmer for 10 minutes. Add chicken, cook until hot. Add salt and pepper to taste. Garnish with cheese and sour cream.

1 comment:

  1. Add garlic cloves and double recipe. Use jalapeño for added spice