Friday, February 17, 2006
WHITE CHICKEN CHILI
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)
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..