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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chicken Chili Recipe

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This recipe for White Chicken Chili is from The Swartz Family Cookbook Project, 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:  
3 Boneless Chicken Breasts,
3 cans White Great Northern Beans,
1 can Rotell tomatoes,
1 T. oil,
1 chopped medium onion,
1 T. garlic,
4 oz. can chopped green chilies,
2 tsp. cumin,
1 tsp. oregano,
1/2 to 2 tsp. Cayenne pepper,
1/2 tsp.salt,
1 - 14 oz can of chicken broth
Directions:
Directions:
Cook the chicken breasts and cube,
In a soup pot, saute the onion and garlic in the oil.

Add the green chilies, cumin, oregano, cyenne pepper, salt, chicken broth.

Mix in the chicken, white great northern beans, Rotell tomatoes and simmer.

Before serving, add: 3 to 4 cups of Shredded Monteray Jack cheese and 1- 16oz.sour cream.

May serve with sliver flour tortilla and fresh chopped Cilantro
Personal Notes:
Personal Notes:
Instead of using chicken breasts you can use a whole chicken and cook it then use the broth from it. It makes the recipe bigger.

Jaime's winning chili recipe.

 

 

 

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