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Tuesday, January 11, 2011

White Chili

2 1/2 c water
1 tsp lemon papper
1 tsp cumin seed
3-16 oz cans Great Northern white beans, undrained
4 skinless chicken breast halves
1 tsp olive oil
4 garlic cloves, minced
2 med. onions, chopped
18 oz frozen white corn
2 4-ounce cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsps dried oregano
1/4 tsp cayenne pepper
6 cups chicken stock or canned broth
2/3 c shredded jack cheese

Boil chicken in water with lemon pepper & cumin seed. Simmer approx. 20 mins. Remove chicken and cut into bite size. Heat oil and saute onions & minced garlic in oil. Stir in chilies, cumin, oregano & cayenne and saute 2 mins. Add undrained beans, white corn, broth and chicken and bring to a boil. (Optional: to serve, put 1 T cheese in bottom of bowl and pour chili over.) Season to taste with salt and pepper. Bon appetite!

Originally posted 1/11/08

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