Tuesday, February 22, 2011

Chili Blanco

This is a really flavorful chicken chili recipe. It was perfect for a Sunday afternoon.

I found a recipe in a Betty Crocker soup magazine, and a slightly modified version is below.

1 tablespoon olive oil
1 large white onion, chopped
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon ground cumin
2 cups of cubed chicken breast
1 can great northern beans (15 oz)
1 can cannellini beans (15 oz)
2 cups (16 oz) chicken broth
2 cans of chopped green chiles (4.5 oz cans)
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

This recipe gave me another opportunity to use my beautiful Dutch oven. First add oil to a dutch oven at medium heat. Toss in the chopped onions and garlic. Cook for 5 minutes, and when the onions are soft, add the salt, cayenne, cumin, and cubed chicken. Stir, and brown the chicken. The chicken doesn't have to be cooked through at this point. After about 7 minutes add in the beans, broth and green chiles.

Cover and let simmer on medium-low heat for 25 minutes. At that point, check to make sure that the chicken is cooked through. Add the cheese and cilantro, and serve!

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