 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This 5-star White Christmas Chili Recipe is sure to become a staple during the winter. It earned its high rating because it's easy and great to make for company. Ingredients:
4 skinned and boned chicken breast halves |
5 cups water |
1 large onion, chopped and divided |
2 tablespoons butter or margarine |
2 celery ribs, chopped (about 1/3 cup) |
3 (16-ounce) cans great northern beans, rinsed, drained, and divided |
3 (4.5-ounce) cans chopped green chiles |
1 cup canned chicken broth |
1 teaspoon ground cumin |
1 bay leaf |
1 teaspoon salt |
1/8 teaspoon ground red pepper |
1 tablespoon chopped fresh cilantro |
toppings: tortilla chips, shredded colby-jack cheese, salsa, sour cream |
Directions:
1. Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.
2. Melt butter in a skillet; add celery and remaining onion, and sauté until tender.
3. Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened.
4. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili.
5. Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.
|
|