Monday, January 2, 2012

White Chili

2 lbs Cooked Shredded Chicken Breast
1 T olive oil
2 med. Onions chopped
4 garlic cloves minced
2 (4 oz) cans chopped mild green chilies
2 T ground cumin
1 tsp. oregano
¼ tsp cayenne pepper
3 16 oz cans great northern beans
6 cups chicken stock or 3 14 oz cans chicken broth
2 cups Monterey jack cheese (make sure to have a little extra to top each bowl)
Salt and pepper to taste

Put boneless skinless chicken breast in a large pot fill 3/4 of the way with water. Boil chicken until done.

Heat olive oil over medium heat. Add onions sauté 5 minutes; add garlic, chilies, oregano, cayenne pepper and cumin and sauté for 2 minutes.

Take chicken out of pot and sit aside to cool. Add the ingredients you sauteed to the pot of water. Add beans and Monterey jack cheese and bring to a boil.

Shred chicken into small pieces with a fork and add to pot.

Reduce heat to simmer.

Salt and pepper to taste.

Top with extra Monterey jack cheese.


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