Chili Blanco
Servings: 4
Author: Laura S. Kirkley
Ingredients:
- 1 tablespoon, butter
- 2 medium/large, onions – chopped
- 8 cloves, garlic – minced
- 1 7 oz can, green chiles – diced, with liquid or oven roasted (see Colorado Green Chili)
- 2 15 oz cans, northern white beans – with liquid
- 2 14 oz cans, chicken broth
- 2 teaspoons, oregano leaves
- 4 teaspoons, cumin powder
- 1 teaspoon, cayenne pepper
- 4 cups, chicken – hand-shredded
- 1 cup, sour cream
- 3 cups, Monterey Jack cheese – shredded
- Garnishes
- sour cream
- green onion – chopped include green tops
- cilantro – chopped
- tomatoes – chopped
Directions;
Saute onions in butter until tender
Add garlic and continue to saute for 30 seconds to 1 minute
Add green chilies with liquid and continue to saute for 30 seconds to 1 minute
Add Northern White Beans and Chicken Broth, bring to simmer
Add oregano leaves, cumin powder, and cayenne pepper, bring to simmer
Add chicken and once again bring to a simmer
Simmer for 30 minutes
Add sour cream and Monterey Jack cheese
Heat until cheese melts
Garnish with sour cream, green onions, cilantro and chopped tomatoes