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White Chili V

    1 tablespoon olive oil
    2 lbs boneless skinless chicken breasts, diced or 1 (3 lb) roasted chickens,
    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
    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

    In a large pot cook diced chicken breasts in olive oil until done, remove from
    pan& set aside.
    Add onion& garlic, saute until tender.
    Stir in next 7 ingredients.
    Bring to boil, reduce heat and simmer for 20 minutes.
    Add chicken& beans; cook until heated.
    Add lime juice and pepper.
    Serve into bowls and top with cheese (serve with salsa on top of cheese, if
    TIP: Cook this a day ahead and refrigerate to let the seasonings blend.

    Makes 10 servings

    Recipe contributed by Paulette

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