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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the result of trial and error...with many white chili recipes. Great comfort food on a cold winter day. Ingredients:
1 1/2 lbs skinless chicken breasts (or the meat of one rotisserie chicken) |
2 (14 ounce) cans chicken broth |
3 (14 ounce) cans great northern beans |
1 (14 ounce) can white kidney beans |
1 (4 ounce) can chopped green chilies |
2 cups onions, chopped |
2 tablespoons garlic, chopped |
2 1/2 teaspoons cumin |
2 1/2 teaspoons oregano |
1 teaspoon chili powder |
1 teaspoon red pepper |
2 tablespoons olive oil |
hot sauce (a few generous dashes) |
Directions:
1. Bake the chicken breasts at 350 degrees for 30 minutes. Let them cool and cut or tear into bite size pieces. Alternately, take the meat from a rotisserie chicken. Add to chicken stock.
2. Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauce in a 6 quart stock pot.
3. Saute garlic and onions in olive oil until tender. Add green onions and saute 2 more minutes. Add to other ingredients.
4. Cook for an hour on low heat.
5. For hotter chili, make the night before and serve the next day.
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