Chili Blanco

By á-12553

Ingredients

• I used 5 chicken breast halves about 1/2 lb. for each half. You might only want to use 4 halves.
• 1 1/2 cups finely chopped onion
• 4 cloves of garlic minced
• 1 can diced green chilis
• 1 serrano or jalapeno chili cored, seeded and minced
• 1 t. ground cumin
• 1 t. dried oregano
• 1/4 t. cayenne pepper
• 3 cups chicken stock
• salt and pepper to taste
• 4 cans great white northern beans (you will need a can opener!)
• 2 cups Monterey jack cheese grated plus another cup or so for condiment
• Diced tomatoes, chopped green onions, chopped fresh cilantro and avocado diced

Preparation

Step 1

I put enough water in the pot to cover the chicken boobs (boneless and skinless), seasoned the water with pepper corns, some TJs seasoning and whatever else you want. Boil the water then lower and simmer for 25 minutes.
Or toaster oven roasted chicken boobs with seasoning.
Remove boobs. Then in the same or another stock pot, saute the onions with a little olive oil for about 7-10 minutes. Add garlic, chilies, cumin, oregano, cayenne pepper. Then add the chicken stock.
Once the boobs cool, shred the chicken and add to the heated broth mixture, add the four cans of drained and rinsed beans and when heated, add two cups of cheese and serve.