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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I first made white Chili 15+ years ago with a recipe from a grocery ad. Over the years I've adjusted it to suit our tastes. The salsa in the recipe can be changed to meet your 'heat' requirements but we prefer mild. The Monterey Jack cheese can be switched to pepper jack cheese to add more kick. Add chicken broth to desired texture, 1 can is what we like. Great served with cornbread fresh from the oven. Leftovers freeze well. Ingredients:
1 large onion, sliced |
1 lb boneless skinless chicken breast, cubed |
1 tablespoon cooking oil |
1 tablespoon cumin |
3 (15 ounce) cans great northern beans, undrained |
1/2 cup salsa |
15 ounces chicken broth |
8 ounces monterey jack cheese, shredded |
Directions:
1. In skillet, saute onion in cooking oil.
2. Sprinkle with cumin and add chicken. Cook over medium high heat until chicken is done.
3. Drain liquid.
4. In smallish stock pan, add beans, salsa and chicken broth.
5. Add chicken and onions, stir well.
6. Heat through, then simmer for about 1/2 hour on low.
7. Cheese can be added to the pot and stirred until melted or added at the table.
8. Can also fix in a crock pot. Combine ingredients as above and cook on low about 6 hours.
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