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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A real White Chili - no tomato here! Ingredients:
1 lb. chicken breast, boneless skinless |
30 ounces chicken stock, swanson |
22 ounces white shoepeg corn, green giant |
8 ounces green chilies, chopped |
30 ounces great northern beans, bush brothers canned |
1/4 teaspoon ground oregano, dried |
1 teaspoon salt |
1/2 teaspoon pepper |
1 clove garlic, minced |
1/2 cup onion, chopped |
1 teaspoon cumin, ground |
1/4 teaspoon dried basil |
2 tablespoons fresh parsley, chopped |
8 ounces monterey jack cheese, grated |
Directions:
1. Cook chicken breasts in chicken stock until done.
2. Remove chicken from stock and chop into bite size pieces.
3. Add stock to one quart measuring cup and add water to equal 32 ounces.
4. In stockpot, combine chicken, stock, and remaining ingredients EXCEPT CHEESE.
5. Bring pot to boil and then reduce to simmer for on low for 15 minutes.
6. Serve chili with shreaded cheese on top
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