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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

Sonoran Chicken Chili Recipe

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This recipe for Sonoran Chicken Chili is from Our 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:  
1 T. olive oil
1/2 c. shallots chopped
3 cloves garlic, minced
2 cans (14 oz. ea.) chopped tomatoes with garlic, oregano and basil
1 can (14 oz.) chopped tomatoes (undrained)
1 can (14 oz.) no-salt-added chicken broth
1 can (4 oz.) chopped green chiles
1/2 tsp. oregano
1/2 tsp. coriander
1/4 tsp. cumin
4 c. cooked chicken, chopped
2 cans (14 oz.) white beans, drained
3 T. freshly squeezed lime juice
1/2 tsp. pepper
shredded cheddar cheese for garnish
Directions:
Directions:
Heat olive oil in large saucepan over med. high heat. Add shallots and garlic and saute until the shallots are soft. Add all the tomatoes, chicken broth, green chiles, oregano, coriander and cumin. Bring to a boil. Reduce heat and simmer for 20 minutes. Add chicken and beans and mix well. Cook until heated through. Add lime juice and pepper and mix well. Serve garnished with shredded cheese.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
1 whole frying chicken, cooked in bullion, pulled off of the bone and cut up, provides a flavorful blend of meat for the chili.

 

 

 

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