White Chili (chicken)
Posted: April 30th, 2011, 4:13 pm
I don't know how this compares to Ruby Tuesday's White Chili, but my crew loves it!!!
White Chili
Ingredients:
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves (4 ounces each), chopped
2 cans (14 ounces each) 99% ff chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1- 1 1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
Directions:
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly.
Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
White Chili
Ingredients:
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves (4 ounces each), chopped
2 cans (14 ounces each) 99% ff chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1- 1 1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
Directions:
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly.
Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).