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| Bob's White Chili |
1 1/2 lbs boneless skinless chicken breasts
4 cups chicken broth
1 (48 ounce) jar great northern beans, drained
1 large onion, chopped
3 cloves garlic, minced
1 (3 ounce) can chopped green chilies
2 teaspoons ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 bunch green onions, thinly sliced (for garnish)
Preheat oven to 325F; place chicken breasts on greased baking
sheet and
bake for 20 minutes.
Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until
almost cooked through; remove from heat and set aside.
In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring
to
a simmer and cook until onion starts to soften.
Add the chilies, stir, then add remaining broth and beans.
Stir in the spices.
Bring to a boil and add chicken pieces, cut into cubes.
Cover and simmer for at least 30 minutes-- longer is better.
Taste and add more salt if necessary.
Serve in prewarmed bowls, garnished with sliced raw green onion.
Makes 6 servings
Recipe contributed by Lennie
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