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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

White Chicken Chili Recipe

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This recipe for White Chicken Chili is from The Pestka Family Cookbook, 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 cups of chicken broth, more if you like it soupier
1 pound Monterrey Jack cheese, grated
1 pound ground chicken
1 medium onion, diced
4T olive oil
3T powdered garlic
2 tsp cumin
2 tsp oregano
¼ tsp cayenne pepper
7oz can green chilies, diced and undrained
3 cans of Great Northern Beans or Navy Beans, undrained
Salt and pepper to taste
Directions:
Directions:
Cook chicken in pot with 2T olive oil over medium-high heat. Add salt and pepper to taste. When cooked through, remove and set aside in a bowl. In same pot, over medium-high heat, add 2T olive oil. When oil is hot, add onions. Sauté for 10 minutes or until translucent. Add green chilies, garlic, cumin, oregano, cayenne pepper, and salt and pepper to taste. Sauté 2 minutes. Add beans and broth. Bring to boil. Reduce heat to low-medium. When the chili is no longer boiling, add chicken and slowly add cheese. Stir until cheese melts.
*if the chili is too hot and if the cheese is added all at one time, the cheese can have the tendency to clump together
Personal Notes:
Personal Notes:
Modified from the Blue Owl recipe in Kimmswick, Missouri

 

 

 

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