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White Chili
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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
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).
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |