Monday, October 12, 2009

White Chicken Chili

By Joni Page

1 Tab. Olive oil
1 pound boneless, skinless chicken breast, cut into small cubes
¼ cup onion
1 can chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) white kidney or pinto beans, undrained
1 tsp garlic powder
1 tsp ground cumin
1/ tsp oregano leaves
½ tsp cilantro leaves
¼ tsp ground red pepper
Heat oil in sauce pan over medium heat. Add onion and chicken and cook 4-5 minutes stirring until done.
Stir in broth, green chilies, and spices. Simmer 30 minutes.  Stir in beans and simmer 10 minutes longer.  Garnish with cheese, sour cream and tortilla strips if desired.  Makes 4 servings.
Quick and Easy Version:
I eliminate the olive oil and use packaged chicken strips and buy McCormick’s White Chicken Chili seasoning mix in a package.   I just throw everything in a crock pot and cook for 2-3 hours on high.

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