White Chicken Chili
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 to 3 cloves garlic, crushed ( sometimes I roast them fist )
1 (4 ounce) can diced jalapeno peppers ( do not skip, use 1/4 can for mild )
1 (4 ounce) can chopped green chili peppers
1 to 3 Bell Peppers( red, green or yellow bell peppers, or combination )
2 teaspoons ground cumin
1 teaspoon dried oregano
1 to 2 teaspoon ground cayenne pepper
2 (12 to 14 ounce) cans chicken broth
3 to 4 cups chopped cooked chicken breast ( I buy the processed chicken in the brick form, easier to cut into cubes )
3 (12 to 16 ounce) cans white beans ( I use Cannellini and Navy beans )
1 cup shredded Monterey Jack cheese and/or pepper Jack cheese
2 to 8 tbsp. Chili powder ( more you use the hotter )
Your favorite Hot Sauce
DIRECTIONS
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender ( not brown ) and 1/2 of your jalapeno peppers. Mix in the garlic, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring it up occasionally don't fricken burn it.
Slowly stir in the cheese until melted.
If you don't want mushy chili.. Add the bell peppers and the rest of the jalapeno peppers no earlier than the last hour or 1-1/2 hours before serving.
To thicken use corn masa
Serves 8-10 skinny or 4-5 fat people or 2 pigs
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