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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I think everyone has a white chili recipe. I fiddled with this one until it was just how my family likes it. Zesty, cuminy and just yummy. Here's my version... Ingredients:
3 cups onion, chopped |
4 cloves garlic, minced |
2 tablespoons olive oil |
2 jalapeno peppers, minced |
8 ounces chopped green chiles, 2 cans |
2 tablespoons cumin, or more to taste |
1 teaspoon oregano |
1/2 teaspoon ancho chile powder |
1/2 teaspoon salt |
2 cups chicken broth, canned |
40 ounces cannelini beans, drained |
4 cups cooked chicken breast halves, shredded |
1 can corn, delmonte summer fresh - keeps the crunch |
Directions:
1. In a soup pot over medium-high heat, saute onions and garlic in oil until onion is soft.
2. Add jalapenos, chiles, cumin, oregano, ancho chile powder and salt. Cook 1 minute.
3. Stir in chicken broth, beans and chicken. Bring to boil
4. Reduce heat and simmer, uncovered, for 20-25 minutes or until slightly thickened.
5. Stir in corn and continue heating another 15 minutes.
6. To serve, ladle into bowls and top with a dollop of sour cream and shredded cheddar.
7. NOTE: You can use leftover turkey for this...yum!
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