Friday, February 7, 2014

White Chicken Chili Recipe

White Chicken Chili Recipe

4  skinless boneless chicken breasts or thighs  (or more)
4  cups         chicken stock    (or more)
4  cloves      garlic, minced
1                   med onions, diced
2  (15 oz)      can white beans       drained
1 can (4 oz)  can diced green chilis  drained
1      3 t       dried oregano
½ t – 3 t        chili powder  
1  t                salt
1  t                ground black pepper
1 – 2  t          ground cumin
1 (15 oz)       canned corn  - minus juice
10 leaves     fresh spinach, chopped

1 cup sour cream
4 oz. or more of  mozzarella or other white creamy cheeses.


Use rotisserie chicken or the boneless chicken breasts.
I use the boneless thighs. I cooked the thighs in the
chicken stock. Added water if needed.
Shred or chopped up the chicken.

Saute onion and garlic.
Add to the chicken stock with the chicken.
Add the white beans, green chilis, and spices.
Cook for 10 minutes on low.

Add spinach and corn.  Cook another 10 minutes stirring often.
Add sour cream and any other white creamy cheese to the pot until dissolved.

You can reserve some of that sour cream to put a spoonful
on top of the chili when served.

Tortilla chips crumbled on top is nice too.

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