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White Chicken Chili Recipe
3 med. onions, chopped (I used half an onion)
2 garlic cloves, minced
1 T olive or vegetable oil
4 cups cooked chicken or turkey
2 cans (15 oz each) white kidney or cannellini beans, rinsed & drained
1 can (15oz) garbanzo beans or chickpeas, rinsed & drained
2 cups chicken broth (I used more)
1 can (4 oz) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup minced fresh cilantro or parsley
In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly.
Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts)
I used great northern beans, pintos, and leftover blackeye peas from last night, also didn't have any cilantro in the house. It's better with cilantro, but it was yummy this way, too. I used a bit more broth because it looked too thick.
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