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.
Directions:
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.
.
