Monday, October 12, 2009

White Chicken Chili

Hmmmmmmm.... Weather is cold, time to get the soups and chilis going! This is my first shot at making white chili. It was really good. I served it with cornbread.

1 tablespoon vegetable oil 1 onion, chopped
3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin

1 teaspoon dried oregano 1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese

1/2 cup white corn kernels

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. If you like your soup thicker, you can puree one of the cans of beans to make it a little thicker. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.


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