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Saturday, April 24, 2010

White Chicken Chili

3 16-oz. cans northern white beans, undrained
3.5 cups chopped cooked chicken (if I am being lazy, I'll even use the canned chicken!)
1 Tbsp. olive oil
2 medium onions, chopped
4 cloves of garlic (or two heaping tsp. of minced garlic)
1 4-oz. can chopped green chilis
2 tsp. cumin
1.5 tsp. oregano
1/4 tsp. cayenne pepper
5 C. chicken broth
3 C. Monterrey jack cheese
sour cream
Heat oil. Saute onions until tender. Add garlic and spices. Saute 2 minutes. Add beans and broth and bring to a boil. Reduce heat and stir in chicken, chiles, and two cups of cheese. Heat until cheese melts. Reserve last cup of cheese to garnish along with sour cream.
SOO easy, girls!! AND SOOO good.

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