Wednesday, March 5, 2008

White Chicken Chili


3 Tbsp olive oil
1 medium onion, finely chopped
1 can (4 oz) chopped green chilies, drained
3 Tbsp all-purpose flour
2 tsp. ground cumin
2 cans (14.5 oz) Bush's Great Northern Beans
1 can (14.5 oz) chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired. I haven't tried it with salsa but I always add cheese and sour cream. I also serve this with cornbread.

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