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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White Chicken Chili Recipe

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This recipe for White Chicken Chili is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 15 oz. cans white cannelloni beans-drained
6 c. chicken broth
2 medium chopped onions, divided
2 tbsp. olive oil
1 1/2 lbs. boneless/skinless chicken breasts
2 cans chopped green chilies (located by the Mexican food in the store)
2 cloves garlic-peeled and minced
2 tsp. ground cumin
1 1/2 tsp. crushed dried oregano
1/4 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. ground black pepper
Directions:
Directions:
Place beans, chicken broth, and 1/2 onion in large pot. Bring to a boil. Reduce heat and simmer. In separate bowl, boil chicken until done. In saucepan, saute' onion and garlic til tender. Add to beans and broth mixture. Add green chilies, cumin, oregano, and red pepper flakes and stir. Continue cooking. Add salt and pepper. Return to a boil and reduce heat. Simmer for 1 hour or until flavors are well blended. Add more water or stock if needed. Serve warm. Garnish with sour cream and shredded cheddar cheese.
Personal Notes:
Personal Notes:
To speed up the process, I boil the chicken first. Once the chicken is cool enough to handle, i tear it apart and add to soup. I also add more cumin. Cumin gives the chili its "Mexican" flavor.

 

 

 

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