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Saturday, December 19, 2009

White Chicken Chili

A favorite for autumn and winter, this recipe is tried and true:

1 med onion, chopped
1(+) Tbsp olive oil (as needed)
~1-2 Tbsp cornstarch
2 tsp cumin (or to taste)
2 15.8 oz cans Great Northern beans
1 14.5 oz can chicken broth
1 pkg pre-sliced chicken breasts / tenderloins (for stir-fry or similar, roughly 1 lb meat)
2 roma tomatoes (or 1 can diced tomatoes)
1 can corn
chopped carrots to taste

In large skillet or dutch oven, sautee onion and chicken in oil. Add carrots when chicken is half done. After chicken is thoroughly cooked, add cornstarch, tomatoes, and cumin. Cook and stir 1-2 mins, thoroughly coating chicken in spice and thickening agent. Add beans, corn, and chicken broth. Bring to a boil. Reduce heat and simmer 10-15 mins or until thickened. Garnish with cheese and sour cream as desired. Also great with tortilla chips.

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