Tuesday, April 28, 2009

White Chicken Chili (easy)

From Taste of Home

1 Medium onion, chopped
2 cloves minced garlic
1 Tablespoon olive oil
4 cooked chicken breasts, cubed
2 cans (14oz each) chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14.5 oz each) great northern beans. drained and divided
1 cup shredded monterey jack cheese
choppened jalapeno pepper, optional

In a saucepan cook the onions and garlic over medium heat in olive oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.
Reduce heat to low. Mash one can of beans with a potatoe masher until smooth. Add to saucepan. Add the remaining beans. Simmer for 20-30 min. or until heated thoroughly.
Top each serving with cheese and jalapeno pepper (if desired).
Makes 2-1/2 quarts.

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