Wednesday, January 4, 2012

White Chicken Chili

1 T. olive oil



1 medium onion, diced (about 1 cup)



2 (15oz) cans Great Northern beans



1 lb. boneless, skinless chicken breasts, cubed



3-4 cloves garlic, minced



1 (3.5oz) can green chilies



1/2 tsp. cumin



1/2 tsp. dried oregano



1/2 tsp. coriander



1/2 tsp. salt



freshly ground black pepper to taste



1 (32oz) box chicken broth



1 lime, juiced



1/2 cup chopped cilantro



Toppings: sour cream, chopped cilantro, shredded pepper jack or Monterey jack cheese, avocado, tortilla chips, lime wedges






Heat olive oil in large pot over medium heat. Add the chopped onion & cook for about 2 minutes, just until it starts to become translucent.



While the onions are cooking, drain the beans & rinse with cold water; set aside. Sprinkle the chopped chicken with a little salt & pepper & add to pot. Add the garlic. Cook for 4-5 minutes or until there's no more visible pink on the chicken.



Add green chilies along with all of the juices in the can. Add the beans, cumin, oregano, coriander, salt a few turns of black pepper. Stir to combine & then add the chicken broth.



Bring to a boil & reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat & add the juice from one lime & 1/2 cup of chopped cilantro. Add salt & pepper to taste.



Ladle into bowls & top as desired with sour cream, chopped cilantro, cheese, avocado, chips or lime wedges.

via: Our Best Bites cookbook

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