Wednesday, October 22, 2008

White Chicken Chili

In the bag:
2 1/2 c. chicken broth
2 4oz. cans diced green chiles
2 t. garlic powder
2 t. ground cumin
1 t. dried oregano
1 t. dried cilantro
1/4 t. cayenne pepper
2 15oz. cans cannelloni beans, drained and rinsed
1 chicken bouillon cube
2 cans white corn

From the kitchen:
2 T. olive oil
1 fresh onion chopped, or 1/4 c. dried onion
2 c. chicken breasts, cubed
1 pint sour cream
green onion
monterey jack cheese

1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4-5 minutes, or until onion is tender.
2. Stir in the chicken broth, bouillon cube, green chiles, garlic powder, cumin, oregano, cilantro and cayenne pepper. Reduce heat and simmer for 15 minutes.
3. Stir in the beans and corn, simmer for 5 more minutes, or until chicken is no longer pink and juices run clear.
4. Add sour cream and garnish with green onion and monterey jack cheese.

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