Monday, February 25, 2013

White Chicken Chili

Play with the seasonings as you like.  If you like it spicier add more chilies and/or cayenne.  If I were making fajitas I would add lime juice and onion powder so it's nearly the same chicken meat and you could use the same here
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White Chicken Chili

olive oil
1 pound boneless skinless chicken breasts
1-1/2 t cumin
couple dashes dried red pepper (cayenne) (more as you like)
1/2 t salt
1/4 t pepper
1/2 cup diced onion
2 - 15 ounce cans Great Northern beans (white), undrained
2 cups chicken broth
4 ounce can green chilies, undrained
up to 1/2 cup sour cream

In a medium bowl add about 1/2 Tablespoon of olive oil, seasonings, and chicken.  Turn to mix and coat. For best flavor grill chicken. Cut into nice size chunks.

Meanwhile, cook onions in a little bit of olive oil until soft.  Add broth and beans.
Stir in chunked chicken and cook for 20 minutes.  This will soften the beans a bit more and thicken your soup. 
 Stir in sour cream.
To serve, top with tortilla strips and more sour cream if you like.  


3 comments:

  1. Hi Jenny, We like our chili spicy and I like your recipe with chicken. It sounds delicious. Thanks for sharing on Foodie Friends Friday.

    See you soon!
    Joanne

    ReplyDelete
    Replies
    1. It's a nice change from the typical tomato based chili.

      Delete
  2. G'day Jenny! I have never had white chilli, true!
    Based on your step by step photos, I might have to put this on my list to do!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Chili Party
    @mickeydownunder

    ReplyDelete

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