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| White Chili V |
1 tablespoon olive oil
2 lbs boneless skinless chicken breasts, diced or 1 (3 lb)
roasted chickens,
chopped
1 onion, chopped
4 cloves garlic, minced
2 (14 1/2 ounce) cans coarsely chopped tomatoes
2 (14 1/2 ounce) cans chicken broth
2 (4 ounce) cans chopped green chilies
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 tablespoons chili powder
2 (11 ounce) cans cannellini or great northern beans, drained
3 tablespoons fresh lime juice
1/4 teaspoon pepper
monterey jack cheese, shredded
In a large pot cook diced chicken breasts in olive oil until
done, remove from
pan& set aside.
Add onion& garlic, saute until tender.
Stir in next 7 ingredients.
Bring to boil, reduce heat and simmer for 20 minutes.
Add chicken& beans; cook until heated.
Add lime juice and pepper.
Serve into bowls and top with cheese (serve with salsa on top of cheese, if
desired).
TIP: Cook this a day ahead and refrigerate to let the seasonings blend.
Makes 10 servings
Recipe contributed by Paulette
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