Sunday, October 3, 2010

White Chicken Chil

Ally's White Chicken Chili

You need 2 chicken breasts boiled and cubed or shredded, 
1 pound monteray jack cheese (I do 8oz monteray jack and 8 oz pepper jack),
 I jar (64oz) white navy is giant and they are in the juice, 
1 jar salsa (24oz?), 
and a tsp of cumin. 
Serve with tortilla chips :-). 
It is really thick, so I sometimes add a bit of either water or chicken broth.

Emily's White Chicken Chili
1jar (48 oz.) great northern beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 Tbsp oil
2 4-oz. cans mild green chillies, chopped
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
2 cups shredded Monterey jack cheese
4 cups diced, cooked chicken breast
Sour cream

Combine beans, broth, and garlic in large soup pot. Bring to a boil. In skillet, sauté onions until tender. Add chillies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.

Serve topped with shredded cheese, salsa and sour cream.

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