Saturday, February 6, 2010

White Chicken Chili


1 lb. chicken breast, cubed (equals about 1-1/2 cups)
2 1/2 cups Water (if you are cooking Fresh Chicken to make stock)
or 1 1/2 (14) ounce cans
1 Onion, chopped
2 cloves Garlic, chopped
4 cups White Beans (reconstituted dried beans) or 2 cans
1 can (4 oz.) Green Chilies
1 teaspoon Salt
2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/2 cup Sour Cream
1/2 cup Cream
1/2 cup shredded Jack Cheese (optional)

First follow directions on dried beans to reconstitute using quick method.

Meanwhile, cook chicken in enough water to cover. Cook chicken through completely.

Remove chicken, strain broth into measuring cup. Add water if necessary to make 2 1/2 cups stock.

Pick chicken off bones and dice.

Cook onion and garlic in oil in a dutch oven.

Add add stock, chicken, beans, green chili's, and seasonings. Simmer on low for 30 minutes.

Add cream and sour cream. Stir and cook until just warm.

(note: add 1 tablespoon cornstarch to cream to thicken if you like - if so, bring to a boil until just thick)

Remove from heat, stir in sour cream, whipping cream, and cheese.

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