Friday, October 7, 2011

NEXT DAY: White Bean Chicken Chili

I personally feel this chili is better the next day! So, I'll make it the night before an event to allow the flavors to mix and mingle! :) Great for Sunday dinners!

2 tablespoons olive oil

1 medium onion, chopped

6 cloves garlic, minced

4 chicken breasts, cooked and chopped

1 (12-ounce) package frozen white corn

2 (15-ounce) cans Great Northern beans, undrained

1 (7-ounce) can diced green chilies

2 teaspoon2 cumin

1/2 teaspoon coriander

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper (optional)

4 cups chicken broth

8 oz Herdes (Green) Salsa Verde (found in the ethnic isle)

1 cup sour cream

2 cups shredded Pepper Jack Cheese

3 tablespoons fresh lime juice

Green Onions, chopped

Serve w/ Corn tortilla chips

1. Cook Chicken and chop into small pieces, set a side. In a large pot sauté onion and garlic in olive oil.
2. Add chicken, corn, beans, chilies, spices, broth, green salsa, cheese, sour cream... Stir until well blended.
4. Bring to a boil, and then turn heat to low and simmer for 20 to 30 minutes.
5. Add Fresh Lime before serving. Enjoy!

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