Sharing practical and savvy advice for daily living families

I tried a new recipe this week and I really liked it!  I saw this on a demo on Good Things Utah. The recipe comes from the Food Nanny.

The “Chili” seemed more like a White Chili Soup.  I thought the recipe had plenty of liquids so I drained the beans, the recipe calls for not draining them.  It was a great warm and spicy chili.  It was a nice change from a traditional chili.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 small white onion, diced
• 6 to 8 small garlic cloves, minced
• 1 (7-ounce) can diced green chiles, drained
• 2 (15-ounce) cans white beans,undrained
• 4 cups chicken broth
• 1 teaspoon chicken bouillon granules
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 to 1 teaspoon cayenne
• 1 cup sour cream, plus additional for topping
• 3 cups shredded Monterey Jack cheese
• Chopped fresh cilantro
• Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes.

Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne.

Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

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