White Chili V

  1. 1 tablespoon olive oil
    2 lbs boneless skinless chicken breasts, diced or 1 (3 lbs) roasted chickens, chopped
    1 onion, chopped
    4 cloves garlic, minced
    2 (14 1/2 ounce) cans coarsely chopped tomatoes
    2 (14 1/2 ounce) cans chicken broth
    2 (4 ounce) cans chopped green chilies
  2. 1 teaspoon dried oregano
    1/2 teaspoon ground cumin
    3 tablespoons chili powder
    2 (11 ounce) cans cannellini or great northern beans, drained
    3 tablespoons fresh lime juice
    1/4 teaspoon pepper
    Monterey jack cheese, shredded
  1. In a large pot cook diced chicken breasts in olive oil until done, remove from pan and set aside.
  2. Add onion& garlic, saute until tender.
  3. Stir in next 7 ingredients. Bring to boil, reduce heat and simmer for 20 minutes.
  4. Add chicken and beans; cook until heated.
  5. Add lime juice and pepper.
  6. Serve into bowls and top with cheese (serve with salsa on top of cheese, if desired).
  7. TIP: Cook this a day ahead and refrigerate to let the seasonings blend.
  8. Makes 10 servings
  9. Recipe contributed by Paulette

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases