Sunday, October 25, 2009

Chicken Chili (served at cooking group)

3 cans (15 oz. each) Great Northern Beans
1 can (49 1/2 oz.) Chicken Broth

Add to the broth:

2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion

Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.

AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.


Fairfax Cooks said...

FYI - Cover the soup when simmering or it loses too much liquid. don't have to add all the jack cheese. Sometimes I just add a little over 2 cups and serve with lots of cheese on the side.

Erin said...

I don't understand about simmering pre-cooked cans of beans for two hours. Were the simmering instructions meant to be used for dry beans? If I use cans of beans, do they need to "cook" for two hours?

Erin said...

DH loved the chili. i used canned chicken and it was very very tender. it wasn't as thick and spicy as i remember it at cook group but it was VERY tasty.

Mandy said...

the simmering is to reduce the volume of the liquid used and to blend the flavors of the benas, chiles, onions, and spices. If it is too thick, you can simmer longer. My mom has made it in the crock pot before and that works too. If you want to add some extra spice, add a few more green chiles or more cayenne pepper. Hope this helps!