Bob Talbert`s White Chili
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 1/2 pound boneless, skinless chicken breast halves
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 2 cans (15 ounce size) chicken broth
- 2 cans (16 ounce size) great northern beans, undrained
- 1 can (4 ounce size) chopped green chiles, undrained
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
***Garnish***
- chopped green onions
- shredded cheese
- tortilla chips
Preheat the oven to 350 degrees F. Place the chicken breasts in a baking dish and cover with foil. Bake at 350 degrees F for 30 minutes. Remove the chicken from the oven and cut into bite-sized pieces. Meanwhile, saute the onion and garlic in a small amount of the broth in a Dutch oven over medium-high heat. Cook until the onion is soft. Stir in the remaining broth, beans (undrained), green chiles (undrained), cumin, and oregano. Bring the liquid to a simmer then add the chicken. Cover the pan and cook at a low simmer for 30 minutes or until everything is heated through and the chicken is fully cooked. Serve the chili hot with chopped green onions, shredded cheese, and tortilla chips.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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