Sunday, February 3, 2013

White Chicken Chili

Final recipe for the weekend - white chicken chili.  Not as adventuresome as the first 2, but still good.  We ended up adding in shredded cheddar cheese and crushed tortilla chips.  Once we did that, it was great.  Before that, it was only so-so.  But as recipes go, they are not all great.  Maybe you can make it better? If you do - let me know!

2 boneless, skinless chicken breasts - baked ahead of time and shredded into large chunks (bake @350 for 45-50 minutes or until cooked)
1 cup of chopped onion (I buy mine pre-cut, walmart carries it in the produce section)
1 tsp of prepared minced garlic (also sold in the produce section) or 2 cloves of fresh garlic
2 T of extra virgin olive oil
1 can of Northern White Beans, 15oz
1 can of green chilies, 4oz
1 pinch of caraway seeds
1/8 tsp of ground clove
3/4 tsp of oregano
1/4 tsp of cayenne pepper
15 oz can of fat free, low sodium chicken broth
In a large soup pot, saute onions and garlic in oil until tender.  Add green chilies, cayenne, caraway seeds, oregano, and ground cloves.  Add cooked chicken, broth and beans.  Simmer for 2 hours.  Serve with tortilla chips and shredded cheese to take it up a notch ;)  Oh, and some yummy corn bread!  I've been making mine in these adorable individual Wilton square cupcake cups and they turn out great each time.  I'll never make cornbread any other way after using these.  Picture of those is below :-)

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