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Title: White Chicken Chilli
Categories: Poultry, Vegetables, Herbs, Chilies, Cheese
Yield: 10 servings
1 lb Boned, skinned chicken;
- chopped
1 md Onion; chopped
1 tb Olive oil
2 cl Garlic; minced
28 oz (2 cans) chicken broth
4 oz Can chopped green chilies
2 ts Ground cumin
2 ts Dried oregano
1 1/2 ts Cayenne pepper
43 1/2 oz (3 cans) Great Northern
- beans; drained, divided
1 c Shredded Monterey Jack
- cheese
Sliced jalapeno pepper
In a Dutch oven over medium heat, cook chicken and onion
in oil until lightly browned. Add garlic; cook 1 minute
longer. Stir in the broth, chiles, cumin, oregano and
cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash 1 can of
beans until smooth. Add to saucepan. Add remaining beans
to saucepan. Simmer for 20-30 minutes or until chicken
is no longer pink and onion is tender.
Top each serving with cheese and, if desired, jalapeno
pepper.
Taste of Home Test Kitchen
Makes: 10 servings (2-1/2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)