"The belly rules the mind."--Spanish Proverb

White Chicken Chili With White Beans Recipe

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This recipe for White Chicken Chili With White Beans, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeffery Davis
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Boneless, Skinless Chicken Breasts
5 tbsp. Olive Oil
2 c. Onions - Chopped
4 Garlic Cloves - Minced
1 tbsp. Cumin
1/4 Cayenne Pepper - Or More To Taste
1 tsp. Oregano
1 tsp. Salt - Or To Taste
2 Jalapeņo Peppers Fresh or Canned - Seeded and Minced
2 c. Chicken Broth
1 24-oz. Jar Randall Great Northern Beans - Drained and Rinsed
2 c. White Cheddar Cheese - Shredded

Garnishes:
Sour Cream
Tomato Salsa

Directions:
Directions:
Wash and trim the chicken breasts. Cut, crosswise into small strips.

Heat three (3) tablespoons of the olive oil in a heavy pot. Saute' the chicken, stirring over high heat just until cooked through, about five (5) minutes. Remove with a slotted spoon to a side dish.

Add the remaining oil to the pot and saute' the onions, garlic, cumin and cayenne, stirring for five (5) minutes. Stir in the oregano, salt, jalapeņo peppers, chicken broth and white beans. Bring to a boil and cook for fifteen (15) minutes.

Return the chicken to the pot and cook for at least thirty (30) minutes.

Stir in the cheese, stirring until melted.

Serve topped with a dollop each of sour cream and salsa.

Number Of Servings:
Number Of Servings:
Makes 8 to 10 servings

 

 

 

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