Saturday, November 8, 2008

White Chicken Chili

2 Chicken breasts
3 T. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2-4oz can mild green chilies, chopped
2 t. ground cumin
1 1/2 dried oregano, crumbled
1/2 t. cayenne pepper
3 -16oz can white beans, ( I use great northern)
5 c. chicken broth
3 c. shredded monterey jack cheese

garnish with sour cream, more cheese, and tortilla chips.

Place chicken in pot and cover with water, boil until cooked, about 15 minutes. Drain and cool. Heat oil in same pot over medium high heat. Add onions, garlic, chilies, and spices. Cook on low until onions are clear. Add bean, undrained, broth and shredded chicken. Let simmer for 5 minutes. Add cheese 1 cup at a time. Stir to combine.

This Chile is great, people love it. Sometimes I will add cooked rice to my bowl then add the chili, that is yummy too. Also if you substitute low-fat cheese it is a great Weight Watchers dinner!

No comments: