Monday, November 7, 2011

Great recipe- Blue Owl White Chicken Chili

Blue Owl White Chicken Chili

  • 4 cups chopped, cooked chickenbreasts

  • 1 tablespoon olive oil

  • 2 medium onions, chopped

  • 4 garlic cloves, minced

  • 2 4-ounce cans chopped mild green chiles

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoon dried oregano, crumbled

  • 1/4 teaspoon cayenne pepper

  • 3 16-ounce cans Great Northern whitebeans

  • 6 cups chicken stock or canned broth

  • 4 cups grated Monterey Jack cheese(or more -- to taste)

  • Sour cream (optional)

  • Place chicken in heavy stockpan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

  • Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, and cayenne; sauté 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili; stir until cheese melts. Season to taste with salt and pepper.

  • Ladle chili into bowls and top with sour cream.


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