Tuesday, January 26, 2010

White chili

We have a couple different versions of white chili that we love.  This is our slightly-more-involved-but-much-tastier recipe!  It takes awhile to make, but much of it can be done in a crock pot, which cuts down on the actually slaving away time.  In the picture above, I used a dutch oven instead of a crock pot.  It's your choice!

White Chili

4 pre-cooked boneless chicken breast halves, chopped

Olive oil
2 onions, chopped
4 cloves of garlic, chopped

40 oz liquid - chicken stock and water
3 - 4oz cans of green chilis, chopped
2 t cumin
2 t oregano
1-1/2 t ground cayenne pepper

5 cans white beans (we like great northern and pinto)
2 c monterey jack cheese, shredded
Chopped scallions for garnish

Saute the onions and garlic in olive oil.  Add the chopped chicken and stir together.   Add the 40 oz of liquid through the spices and bring to a boil.  Reduce the heat and simmer, along with the beans.  Serve topped with monterey jack cheese and chopped scallions.     


Melissa said...

This looks great. When I find some locally grown organic chickens I think this may be the first thing I make!

Cyndi L said...

It's a great dish for cold days, Melissa :-)