Thursday, September 8, 2011

White Chicken Chili

One day in the fall of 2009, my mom and I were watching one of her favorite local shows called "Living with Amy" which we have gotten many great recipes and ideas from. Amy that day was making this White Chicken Chili and later when we were trying to come up with an idea for dinner we remembered this looking pretty good and decided to give it a try. Boy, are we glad we did! This has been a favorite ever since. I hope you like it as much as we do!

White Chicken Chili

3 tablespoons olive oil
1 small onion, chopped- I like a lot of onion so I use 2 small or 1 large onion
1/2 cup diced celery
1/2 cup diced green pepper
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers (optional if you like it spicy, if not, use another 4 ounce can of green chilies)
1 tablespoon ground cumin
1 (4 ounce) can diced green chilies
1 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper- skip this if you are feeding it to the kiddos
2 (15 ounce) cans chicken broth
3 cups chopped chicken breast- OK, to tell you the truth, I've never used chicken breast. I roast a whole chicken when they're on a good sale OR you can buy a rotisserie chicken and pull the meat off
3 (15 ounce) cans white beans
shredded cheese
sour cream
tortilla chips

Heat oil in a large saucepan over medium-low heat. Slowly cook onion, celery and green pepper until tender. Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and cayenne. Mix in the chicken broth, chicken and white beans. Simmer 15 to 20 minutes, stirring occasionally. Mash beans up a bit to thicken (personally, I've never done this and it's fine.) Serve hot with cheese, sour cream, cilantro and chips. Enjoy!

Recipe comes from Living With Amy, originally from Festival Foods 10/5/2009

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