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White Chili VII


INGREDIENTS
  1. 3-4 boneless skinless chicken breasts
    1 teaspoon cayenne pepper
    2 cups water
    2 tablespoons olive oil
    3 cups onions, chopped
    3-4 cups chicken broth
    2 cloves garlic, minced
    2 teaspoons instant chicken-flavored broth
    1 (4 ounce) can green chilies
    3 (15 ounce) cans cannellini beans
  2. 2 teaspoons cumin
    1-2 cup Monterey jack cheese
    green onions, chopped (optional)
    Precook your chicken in 2 cups water; simmer 15 to 20 minutes until chicken is done.
    Remove chicken from pan; dump the water.
    In the same pan sauté onions and garlic in oil.
    Add 3 to 4 cups chicken broth.
    Shred your chicken; add the chicken, beans, chilies, and seasonings to the sautéed onions and broth.
DIRECTIONS
  1. Precook your chicken in 2 cups water; simmer 15 to 20 minutes until chicken is done. Remove chicken from pan; dump the water.
  2. In the same pan sauté onions and garlic in oil.
  3. Add 3 to 4 cups chicken broth. Shred your chicken; add the chicken, beans, chilies, and seasonings to the sautéed onions and broth. Stir well let simmer.
  4. To serve top with Monterey jack cheese and chopped green onions.
  5. Recipe contributed by KimmieOH

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

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