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White Chili!

Cook 2 chicken breasts then chop finely.

Saute 1 onion, chopped, in olive oil until the onion is translucent.  Add 1 can of green chilies (4 oz), 3 Tblsp flour and 2 tsp ground cumin and cook for 2 minutes, stirring occasionally.  Add 2 cans of navy beans (2 lbs total) and 1 can chicken broth (14.5 oz) then bring to a boil.  Reduce heat and simmer for 10 minutes.  Add the chicken and cook until hot.

Garnish if desired with sour cream and/or a white Mexican-type cheese (Jack, Queso Quesadilla, Queso Fresco, Queso Blanco, Cotija, etc)



( 4 pieces of cheese — Leave some cheese )
Nov. 28th, 2006 02:58 am (UTC)
I make something similar but add cilantro because I LOVE cilantro. And it kinda matches all the white. :D
Nov. 29th, 2006 01:05 pm (UTC)
Unfortunately, I have that weird cilantro gene. Everyone tells me it's great stuff, but it tastes like dish soap to me. :P
Nov. 29th, 2006 05:54 am (UTC)
Sounds very interesting - I'll have to try this sometime. But maybe with less onion.
Nov. 29th, 2006 01:02 pm (UTC)
I usually use a sweet variety of onion such as Vidalia or Maui. You get a nice onion flavor without the overpowering heat you get from yellow onions. And fewer tears when chopping.
( 4 pieces of cheese — Leave some cheese )