Ingredients: |
Ingredients: 1-2 lb. chicken
4 T. Olive oil
4 tsp. chili pepper
2 T. cumin
Pinch cayenne
Salt, to taste
3 c. chopped onion (2 medium)
3 T. minced garlic
3 14 oz. cans white beans, drained
2 4 oz. cans chopped green chilies, hot or mild, depending on preference
2 tsp. dried oregano
4-6 c. chicken broth
6 c. shredded cheese, divided (½ monterey jack, ½ cheddar)
2 c. sour cream, divided
Garnish:
chopped green onions
chopped cilantro leaves
your favorite hot sauce
sour cream
shredded monterey jack or cheddar cheese
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Directions: |
Directions:Spread chicken in a roasting pan.
Drizzle with 2 T. olive oil, and season with chili powder, cumin, salt and cayenne.
Roast in preheated oven 30 min.
Shred or cut into bite sized pieces.
In large pot, heat remaining 2 T. olive oil.
Saute onion and garlic over medium heat 5 min or so, until tender.
Add beans, shredded chicken, chiles, oregano, remaining chili powder, remaining 2 T. cumin, salt and ½ tsp. cayenne.
Add 4 c. chicken broth, reserving the rest for thinning the chili to your desired consistency.
Stir to combine and simmer gently over low heat 20 min.
Remove pot from heat and let it cool for 5 min before proceeding.
With pot still off heat, stir 3 c. cheese into the pot, 1 cup at a time.
Then stir in 1 cup sour cream.
Bring pot back to gentle simmer over low heat (to keep dairy products from separating, don't boil).
Simmer chili 15-20 min, adjusting with additional chicken broth, if you like.
Serve with garnishes. |
This recipe for Anne's Chili is from