Wednesday, September 7, 2011

White Chicken Chili

As promised....we bring you SOUP!!:)  You will just love this one!  I love all the wonderful flavors in this soup that just mesh together perfectly!  A great variation from the "normal" chili!  Serve with some Twisty Breadsticks & you've got yourself a wonderful meal!

White Chicken Chili
Recipe from Our Best Bites
1 tablespoon extra-virgin Olive Oil
1 medium onion, diced (about 1 cup)
2 (15 oz.) cans Great Northern Beans
1 pound boneless skinless chicken breasts, cubed (about 3-4 breasts)
3-4 garlic cloves
1 (3.5 oz.) can green chilies
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon salt
black pepper to taste
1 (32 oz.) box chicken broth
1 lime, juiced
1/2 cup chopped cilantro
Toppings:  sour cream, extra cilantro, shredded pepper jack or monterey jack cheese, avocado, tortilla chips, lime wedges.

Heat oil in a large pot over medium heat.  Add the chopped onion and cook for about 1 minutes, just until it starts to become translucent.

While the onions are cooking, drain the beans and rinse with cold water; set aside.  Sprinkle the chopped chicken with a little salt and pepper and add to pot.  Add the garlic.  Cook for 4-5 minutes or until there's no more visible pink on the chicken.

Add green chilies along with all of the juices in the can.  Add the beans, cumin, oregano, coriander, salt, and black pepper.  Stir to combine and then add the chicken broth.

Bring to a boil and reduce heat to a simmer.  Simmer uncovered for 10-15 minutes.  Remove from heat and add the juice form one lime and 1/2 cup of chopped cilantro.  Add salt and pepper to taste.

Ladle into bowls and top with desired toppings. 
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