Thursday, November 15, 2007

White Chicken Chili

3 pounds chicken breasts
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
2 (4 oz. ) cans chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 oz. ) cans great northern beans, drained
sour cream

Place the chicken breasts into a large stock pot. Barely cover with water, and bring to a boil. Cook through. Remove chicken, and cool.

In a skillet, heat olive oil on low. Add onions and garlic. Saute until tender, about 10 minutes.

Shred chicken, and add back to stock. Add sauteed onion and garlic mixture, along with green chiles, cumin, oregano, and cayenne pepper. Bring to a boil.

Reduce heat to low, and add the beans. Simmer for 30 minutes. Serve with tortilla chips, sour cream, and cheese.


Vicky said...

This looks awesome! Any idea how many this serves? I bet a lot, since it has 5 cans of beans. :D I will definitely be making this - it's getting chilly here and I am in the mood for some nice warm soup!

Thanks! :)

Tracy said...

There are 7 of us, and we're big eaters. I'd say it would serve ten hearty eaters, as we did have some leftovers.

USAincognito said...

Oh yummy!! This sounds delicious!!

Tricia said...

So I made this soup on Sunday, while the snow was falling down. My husband says it is new favorite soup! Thx for recipe : )