| White Bean Chicken Chili Servings 6 3 15 oz cans white kidney beans 3 cups cooked, skinless, boneless chicken 2 cups Chicken broth 1 ¼ cups Colby Jack cheese 10 oz salsa verde 1 onion, chopped 3 garlic cloves, minced 1 serrano or jalapeno pepper, chopped 1 ½ Tablespoons olive oil 2 teaspoons cumin 1 teaspoon oregano ½ teaspoons cayenne pepper Toppers Ideas sliced jalapenos, pico de gallo, sour cream, avocado slices, cilantro In a large pot or dutch oven over medium head. Add the olive oil. Let heat up for about a minute. Add onions and cook and stir for 5 minutes. Add serrano chili, and garlic. Stir and cook for about another minute. Next add cumin, oregano, and cayenne pepper. Cook and stir for a minute. Add beans with their liquid, salsa verda, and cooked chicken, and chicken broth and stir. You may take a pastry cutter and and squish some of the beans in the chili. Bring chili up to boil. Cover, reduce heat and simmer for 20 minutes. After 20 minutes stir in the the cheese until melted and well mixed in. Serve and enjoy. Peace, CK |
|
AuthorChef Kendra Nguyen's blog where I put up my latest videos and recipes! Thanks for hanging out. BLUEHOSTHave you been thinking about your own website or blog? Need some excellent hosting? Check out Bluehost!
Archives
January 2024
Categories |