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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My grandma gave me this recipe. She got it out of Southern Lady magazine. It was kind of spicy when I made it, if you don't like spicy I would substitute the peppers for just a green bell pepper. Also, it calls for chipotle chili powder and I used just plain. Any white bean would be good in this, I substituted one of the cans of beans for a can of hominy and added a can of corn. The directions listed are my quick method of preparing this chili! Ingredients:
4 -6 chicken breasts, cubed |
2 tablespoons oil |
1 onion, chopped |
2 jalapenos, seeded and chopped |
1 poblano pepper, seeded and chopped |
1 teaspoon dried chipotle powder |
2 1/2 teaspoons cumin |
salt |
1 teaspoon ground coriander |
2 tablespoons minced garlic |
2 bay leaves |
2 (15 ounce) cans navy beans, rinsed and drained |
2 (15 ounce) cans cannellini beans, rinsed and drained |
1 quart chicken broth |
4 cups monterey jack cheese, shredded |
8 ounces sour cream |
Directions:
1. Heat the oil in a large pot and add chicken, onion, peppers, chili powder, cumin, salt, coriander, bay leaves and garlic. Cook until chicken is cooked and peppers and onions are soft.
2. Add chicken broth and beans and boil about 10 minutes.
3. Removed bay leaves and stir in cheese and sour cream, heat until cheese is melted.
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