White Chili – As Heard on WROK

Makes 8 servings
Active Prep Time: 30 minutes  Simmer Time: 45 minutes

“I got this recipe from my husband’s Aunt Laine.  I tried it when we were vacationing in Nebraska and I thought it was one of the yummiest things I’d ever had.  Everyone who tries it loves it.  If you can talk hubby into swinging by the supermarket for fresh 5:00 bread, it is perfect with this.”

3 boneless skinless chicken breasts
1 onion
3 cloves garlic
2 tablespoons vegetable oil
1 14 1/2-ounce can chicken broth
1 4.5 ounce can green chilies
3 15-ounce cans Great Northern beans
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup sour cream
1 cup shredded Monterey Jack cheese

1)  Boil chicken breasts in a large pot.  Remove chicken, cut into 1″ cubes and set aside.  Reserve 1 cup of chicken water and dump the rest.

2)  In the same pot, sauté onion and garlic in vegetable oil onions are clear.  Add the following: chicken broth, chicken water reserve, green chilies, beans, cumin, red pepper, oregano, and salt.

3)  Simmer for 1/2 hour.  Add sour cream and cheese.  Continue simmering long enough for cheese to melt – about 15 minutes.

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Filed under Cooking made easy, Family Time, Food Stuff, Recipes

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