Tuesday, October 28, 2008

White Chicken Chili - Tried and TRUE

2 T. oil
1 medium onion, chopped
2 garlic cloves
8 oz. chopped green chilis (2 small cans)
2 15-oz. cans Northern white beans, drained
4 tsp. dried cilantro
1 lb. chicken (3-4 breasts)
3 cups chicken broth
1 cup diced celery
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste

Heat oil, cook onion and chicken. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes to 1 hour, or until celery is somewhat tender. Serve with sour cream and mont. jack cheese, and tortilla chips!

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