White Chili
Quick Cooking
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From Chester, Montana, Shari Meissner shares a specialty that's sure to warm you up on winter nights. "Cilantro, green chilies and ground cumin make this a winner," she explains.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 6-7 hours
Ingredients:
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive or vegetable oil
- 4 cups cubed cooked chicken or turkey
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 cups chicken broth
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup minced fresh cilantro or parsley
- Corn chips, shredded Monterey Jack cheese and sour cream
Directions:
In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts).