Andersons Sidewalk Cafe White Chicken Chili
By BurnisonFam
Rate this recipe
3.8/5
(4 Votes)
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Ingredients
- 2 lbs boneless chicken breasts cooked and shredded (10 filets)
- 1 jar (3 lbs) Great Northern beans
- 1 t olive oil
- 2 jalapeño
- 1 onions, chopped
- 2 cloves garlic, minced
- 2 (4 oz each) chopped mild green chilies
- 1 t ground cumin
- 1 1/2 t oregano
- 1/4 t cayenne pepper
- 1/2 t salt
- 8-10 cups chicken broth or stock
- 3 c shredded monterey jack cheese
- sour cream (optional)
Details
Preparation
Step 1
Place chicken in large, saucepan and cover with cold water. Ad a little celery, onion, salt and pepper to the water to make a mild stock. Cook until tender, around 10 mins. Drain and cool, reserving stock. Shred chicken. Drain beans. heath oil in large pot over medium-high heat. Add onions and saute until translucent, about 15 mins. Stir in garlic, chilies, cumin, oregano, cayenne and salt; saute 2 more minutes. Add beans and chicken stock. Brin to a boil. Cook, stirring occassionally, about an hour. Add chicken and 1/12 cups of cheese and reheat well. Serve with cheese, sour cream, salsa and jalapenos (if desired).
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