Rebecca's Favorite White Chili With Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've adapted many versions to arrive at this. THE PICKY ONE claims it's her favorite dish. So here it is.....as always, feel free to modify heat levels! This recipe is easily halved or multiplied. Ingredients:
2 tablespoons olive oil |
2 small onions, chopped |
3 garlic cloves, minced |
1 jalapeno, minced |
1 lb boneless skinless chicken thighs |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon ground coriander |
1 (4 ounce) can diced green chilies |
2 (15 ounce) cans cannellini beans, rinsed & drained |
2 cups chicken broth |
1 -2 tablespoon cornmeal |
salt & pepper |
2 tablespoons heavy cream |
1 cup chopped scallion |
1 cup shredded monterey jack cheese or 1 cup cheddar cheese |
Directions:
1. Heat oil. Saute onion, garlic, jalapeno & chicken until vegetables are soft. Add remaining ingredients & simmer uncovered 15 minutes, stirring occasionally.
2. Sprinkle on cornmeal to thicken. If it over thickens, add water or broth. Cook 5 minute Taste for seasoning. Stir in cream & serve. Garnish with scallions & cheese.
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