I’m participating in the Recipe Box Swap with Randi today! Today is the soup/stew edition, which perfect for this time of year. I’m always looking for something warm and comforting at the end of a long day!
I’m sharing a new favorite – White Chicken Chili – we love it! I’ve been making it every week for the last month.
White Chicken Chili
2 -3 T of Extra Virgin Olive Oil
1 med onion diced small
2 large cloves of garlic – crushed and minced
1 ½ lbs of Chicken Breasts – diced
2 cans of Beans (Pinto, Cannellini, (add 1 of Black beans for variety)
1 small can of green chili’s – diced
1 med can of Las Palmas Green Enchilada Sauce
1 jalapeño minced (if you like it hot don’t remove the ribs or seeds)
½ t of cayenne (optional)
2 teaspoons of ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
3 T of Masa Harina / or 2 corn tortilla’s
2 T of cilantro – minced
Heat a large nonstick 5 qt pot on medium heat; add the oil, then the saute onions.
Add the minced garlic. Cook 1 minute.
Turn up heat to medium high, add chicken. Cook for about 5 minutes stirring gently intermittently to cook all sides of chicken.
Add salt, pepper, cumin, jalapeño, green chilis, Las Palmas Green Enchilada Sauce and 2 cans of beans that have been drained and rinsed.
Stir and bring to a boil, lower heat to med low. Cover and let simmer for 20 minutes.
Stir in the Masa Harina let simmer for 3 minutes until chili thickens, or if using corn tortilla’s, tear into little pieces and let cook until tortilla have dissolved. Sprinkle cilantro and serve.
Here’s a pdf for you to print real quick. You will want to try it tonight! I’ve also sauteed the vegetables, then put all the ingredients in the crockpot for an easy make ahead dinner.