Friday, February 17, 2006

WHITE CHICKEN CHILI



Ingredients:

4 boneless chicken breasts, boiled (about 20-30 minutes) cool and cut into cubes

1 medium onion, chopped
1 tablespoon olive oil

1 ½ cups thick and chunky medium or (hot) salsa
1 teaspoon cumin
1 ½ teaspoons oregano
¼ teaspoon seasoned salt with red pepper or Tabasco I added some Chili seasoning and powder (whatever you have on hand) I like spicy
Pepper to taste
48-ounce jar Randall (or Jonathan) northern beans (do not drain)
24-ounce jar Randall (or Jonathan) northern beans (do not drain)
2- 15 oz. cans chicken broth (may need some more when you have leftovers)

Monterey Jack cheese (shredded)

Directions:

Sauté onion in oil until tender. Add salsa, cumin, oregano, seasoned salt and pepper. Put in large pot and add beans, broth and chicken cubes. Mix thoroughly, bring to a boil, reduce heat and simmer 1 hour. Before serving, top with shredded Monterey Jack cheese, sour cream and any other topping you like on chili (green onions).

Thanks JoAnn G. for sharing this recipe with us..

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