napoleon_complex
2008-12-18, 22:27
So I think I'm going to try making this tomorrow. I've never made nor had white chili before, so it should be interesting.
Here's the recipe I'm trying:
1 tbsp. Vegetable Oil
1 Cut Diced Onion
1 tsp. Garlic
2 (4 oz.) Cans Chopped Green Chilies
2 tsp. Ground Cumin
1 tsp. Dried Oregano
3 (14.5 oz.) Cans Chicken Broth
4 Cooked Chicken Breast Halves
2 (15 oz.) Cans White Northern Beans
1 (15 oz.) Can of White Kidney Beans
1-1/2 Cups Shredded Monterey Jack Cheese
2 Cups Frozen Corn
Trim excess fat from chicken breast, boil slowly in water for 35 minutes, dice two halves into petite squares, shred the other two. Set aside.
Empty beans into colander and rinse with cold water until foaming stops.
Empty water from pot and wipe clean. Add vegetable oil and diced onion, sauté at low-medium heat until onion starts to become soft. Add garlic, green chilies, cumin and oregano, heat on medium for three minutes. Add chicken broth.
Add chicken and white beans to broth mixture. Heat to a boil and reduce to simmer for 20 minutes. Turn heat off.
Add corn and cheese to pot, stir, and let cool. (Always better the second day.)
Anyone have any ideas for other things to add(If the recipe is good I'll tinker with it a bit and maybe try some other things if anyone has any good ideas).
Only thing I could think of adding to this is maybe some traditional chicken herbs, such as some dried rosemary and thyme, though not a lot, just enough to accentuate the flavor of the chicken.
I'm also not going to boil the chicken. I'm just going to cook them in a pan, though not over a very hot stove.
Here's the recipe I'm trying:
1 tbsp. Vegetable Oil
1 Cut Diced Onion
1 tsp. Garlic
2 (4 oz.) Cans Chopped Green Chilies
2 tsp. Ground Cumin
1 tsp. Dried Oregano
3 (14.5 oz.) Cans Chicken Broth
4 Cooked Chicken Breast Halves
2 (15 oz.) Cans White Northern Beans
1 (15 oz.) Can of White Kidney Beans
1-1/2 Cups Shredded Monterey Jack Cheese
2 Cups Frozen Corn
Trim excess fat from chicken breast, boil slowly in water for 35 minutes, dice two halves into petite squares, shred the other two. Set aside.
Empty beans into colander and rinse with cold water until foaming stops.
Empty water from pot and wipe clean. Add vegetable oil and diced onion, sauté at low-medium heat until onion starts to become soft. Add garlic, green chilies, cumin and oregano, heat on medium for three minutes. Add chicken broth.
Add chicken and white beans to broth mixture. Heat to a boil and reduce to simmer for 20 minutes. Turn heat off.
Add corn and cheese to pot, stir, and let cool. (Always better the second day.)
Anyone have any ideas for other things to add(If the recipe is good I'll tinker with it a bit and maybe try some other things if anyone has any good ideas).
Only thing I could think of adding to this is maybe some traditional chicken herbs, such as some dried rosemary and thyme, though not a lot, just enough to accentuate the flavor of the chicken.
I'm also not going to boil the chicken. I'm just going to cook them in a pan, though not over a very hot stove.