WHITE CHICKEN CHILI
2 Tbs Olive oil
2 Large Onions
4 Large Garlic cloves, chopped
2 Tbs Ground cumin
2 tsp Dried italian spiced mix
1 pound Boneless, skinless, chicken thighs, cut into 1-inch pieces
3 15 oz cans Cannellini beans (white kidney beans)
1 Can Red kidney beans
2 Cans Low sodium chicken broth
2 7 oz cans Green chilies, diced
1/2 cup Monterey Jack cheese
Salt and pepper to taste
Chopped parsley
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, and Italian spice. Saute' 5 minutes. Push onion to one side of pan.
Season chicken with salt and pepper and add to pan. Saute' chicken approximately 5 minutes.
Drain beans; reserve bean liquid. Add beans, low-sodium chicken broth, diced green chilies, and reserved bean liquid to chicken. Simmer about 10 minutes until chicken is tender and cooked through. Add monteray jack cheese and simmer until melted. Season to taste with salt and pepper.
Ladle chili into bowls. Top with cheese and parsley.
Servings: 10
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