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Sunday, January 17, 2010

White Chili

3 cups cooked chicken, chopped or shredded
1 onion, chopped
4 cloves garlic, chopped
1 jalapeno, chopped (optional)
2 7-oz cans green chiles, chopped
1 pound dried white beans, rinsed
64 oz chicken broth
1-2 Tablespoons ground cumin
cayenne pepper or red pepper flakes (optional)
salt and pepper
olive oil
cilantro, chopped
water, if needed

DIRECTIONS:
Saute onions and garlic in olive oil until translucent. Add beans, green chiles and chicken broth, bring to a simmer, cover, and cook until beans are tender. Add more water or chicken broth as needed throughout the cooking process. Adjust seasonings and add the chopped cilantro just before serving.

Note: This works with boneless skinless chicken breast. Cook the breasts whole along with the beans and when cooked, remove them and cool. Shred or chop the meat and return to the beans.  Also, although I haven't tried it yet, suspect that this would work great with ground turkey or chicken.  I would brown the meat along with the garlic and onions.

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