Tuesday, January 19, 2010

White Chicken Chili

On Halloween a neighbor made this for our little pot luck. We weren't even planning on going till my hubby broke his thumb and that made for a "at home Halloween". Any way I've been asking for the recipe ever since.

White Chicken Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chile's, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese

Top with
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside. In almost every case I prefer grilled chicken. I grill a couple of pounds at a time then cut into bite size pieces and freeze in family size portions. This way I always have chicken on hand for salads or soups.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family
or guests tear the bread instead of serving it sliced. Or serve with tortilla chips and salsa.

Variations: For a thinner chili, the consistency of soup, add more chicken broth,
up to 6 cups total. When I'm on a diet (which I am) I omit the sour cream and just serve it on the side!

This can also be made in the good old crock pot. Add all ingredients but sour cream and cook on low for up to 5 hours!

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