Thursday, January 13, 2011

White Chicken Chili - Adapted from the Group Recipes website

  • 1 1/2 lb. boneless, skinned chicken breasts
  • 2 tbsp. olive oil
  • 3 cloves garlic, finely chopped
  • 1 lg. onion, chopped
  • 2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • one large can green enchilada sauce
  • 1 1/2 c. frozen white corn kernels, thawed
  • 2 or 3 cans (15 oz or so) white beans beans, rinsed and drained
  • 1 can (4 oz.) chopped green chilies, undrained
  • 1 tbsp or so jalapenos, canned or fresh - or skip these for a more mild chili
  • 3 tbsp. lime juice
  • 1/2 tsp. ground white pepper
  • 4 oz. cream cheese
  • grated cheese, cilantro, sour cream, crushed tortilla chips for topping

  • Heat the oil in a large pot over medium heat and add the onion and garlic. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add the enchilada sauce beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted into the chili. Add the corn and heat through. Top with grated cheese, cilantro, sour cream, crushed tortilla chips.

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