I don’t know why I’ve been making so much chili lately! Must be the weather. I found a couple white bean chili recipes, but they were all pretty different from each other. I decided to take the best from all the recipes and combine it into one master white bean chili delicious soup. Sometimes my inventions don’t turn out so great... but this one did, and it was really great.
2 boneless skinless chicken breasts – diced
2 jalapeño peppers – finely chopped (don’t rub your eyes!)
3 large garlic cloves – finely minced
2 TBS olive oil
2 boneless skinless chicken breasts – diced
2 jalapeño peppers – finely chopped (don’t rub your eyes!)
3 large garlic cloves – finely minced
2 TBS olive oil
2 (4oz each) cans of chopped green chilies
14 oz chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
14 oz chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
2 cans white beans
½ cup of heavy whipping cream
Sour cream
1 cup Monterey jack cheese - shredded
½ cup of heavy whipping cream
Sour cream
1 cup Monterey jack cheese - shredded
In a large saucepan, sauté chicken, garlic, and jalapeños in olive oil until chicken is no longer pink. Add the broth, chilies, and seasonings. Bring to a boil and then reduce heat; simmer uncovered for 2 hours, stirring occasionally.
After simmering 2 hours, add the cream and beans and simmer another 30 minutes.
Top with Monterey cheese (and sour cream if you like it).
steen you should get some of my recipes. i have some realllllly yummy ones.
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