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Wednesday, February 2, 2011

White Chicken Chili

This is one of my favorite soups, and that's saying a lot.  I love a good bowl of soup any time of year.  This recipe combines some of my favorite things - beans, peppers, and a creamy texture.

White Chicken Chili

6 c. chicken stock
1 lb. great northern beans, soaked overnight
2 medium onions, chopped
2 cloves garlic, minced
8 oz. chicken, shredded
2 jalapenos, seeded & diced
1 1/2 t. oregano
2 t. cumin
1/4 t. cayenne pepper
1 c. salsa
1 T. canola oil
1 t. salt

1. Simmer beans, half the onions & garlic for 2 hours in chicken stock, or until beans soften. Stir frequently.
2. Saute jalapenos and the second half of onions & garlic with the spices in oil. Add peppers & onion mixture, chicken, salsa, and salt to the chili.
3.  Simmer for 1 hour more.
4.  Serve with sour cream, Monterey Jack cheese, and cilantro.
5. Serves 4.

1 comment:

Heather Reed said...

I am making this as we speak!! Super excited to try it out!!