Years ago, when I was assistant manager for the local humane society I volunteered for the county Chamber of Commerce. One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far.
White Chicken Chili
Ingredients:
1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional
Directions:
- Place chicken, onion and garlic in a CrockPot. Stir in the broth, chiles, cumin, oregano and cayenne.
- With a potato masher, mash 1 can of beans until smooth. Add to crockpot. Add remaining beans to crockpot.
- Cook on high for 4 hours or 8 hours on low.
- Top each serving with Monterey Jack and jalapeno pepper (if desired).
YIELD: 10 servings (2-1/2 quarts)
Enjoy!
Ingrid
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