Tuesday, September 30, 2008
Tasty Tuesday (White Chicken Chili)
White Chicken Chili
3 lbs. cooked boneless skinless chicken breasts, shredded or chopped
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
3-4 cups chicken broth
2 (4 oz) cans chopped green chilies
4 (15 oz) cans great northern or other white beans, undrained
1 Tbsp cumin
1 Tbsp oregano
1/2 tsp red pepper flakes
1 Tbsp (plus more as topping) chopped fresh cilantro
shredded monterey jack or mild white cheddar
1. In a large dutch oven or other stew pot, heat olive oil over medium heat. Add onion and garlic and saute until translucent and tender. Add chicken and chilies and saute for a couple more minutes to combine flavors.
2. Add chicken broth and bring to a boil (amount added depends on how soupy versus stewy you like your chili). Add cumin, oregano, red pepper flakes, cilantro and 3 cans of beans. Reduce heat and simmer for 30 minutes or longer. Add fourth can of beans depending on how thick you want it.
3. Serve with sour cream, cheese and more chopped cilantro.