Post by Domestic Goddess on Oct 12, 2005 7:26:43 GMT 10
White Chili
( Recipe by Domestic Goddess )
An "excellant" white bean/chicken chili.
Cooking time, also includes baking the chicken,
as well as simmering the soup.
Cooking Time: 2 hours
Prep Time: 30 minutes
About 10 servings
1 1/2 lbs. boneless, skinless, chicken breasts
garlic powder
onion powder
ground black pepper
2-( 14 1/2 ounce ) cans chicken broth
2-( 15 ounce ) cans white great northern beans, undrained
1-(15 ounce) can cannellini white kidney beans, undrained
1-( 4 ounce ) can Ortega Diced Green Chilies
1 cup finely chopped onions
2 tablespoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cayenne red pepper
3-5 dashes Tabasco Sauce ( or ) hot pepper sauce
Preheat oven to 350 degrees.
Season both sides of the chicken breasts, with some
of the garlic powder, onion powder, and black pepper.
Arrange in a greased 13x9x2-inch baking pan.
Bake for 30 minutes in the 350 degree oven;
remove from pan and set aside to cool for just abit.
When cooled some-what, slice and cut into small pieces.
In a Dutch oven, ( or large soup kettle ) add the cut-up chicken,
chicken broth, northern beans, cannellini beans, diced green chiles,
chopped onions, minced garlic, chili powder, cumin,
oregano, cayenne red pepper and tabasco.
Bring to a boil, then reduce heat & simmer, ( covered ) for 1 hour.
Note: This recipe originally calls for 3-( 15 oz. ) cans
white great norhtern beans, but I just add two.
It also says to add 2 ( heaping teaspoons ) of cumin and oregano;
for those who like their chili a bit more spicy
( Recipe by Domestic Goddess )
An "excellant" white bean/chicken chili.
Cooking time, also includes baking the chicken,
as well as simmering the soup.
Cooking Time: 2 hours
Prep Time: 30 minutes
About 10 servings
1 1/2 lbs. boneless, skinless, chicken breasts
garlic powder
onion powder
ground black pepper
2-( 14 1/2 ounce ) cans chicken broth
2-( 15 ounce ) cans white great northern beans, undrained
1-(15 ounce) can cannellini white kidney beans, undrained
1-( 4 ounce ) can Ortega Diced Green Chilies
1 cup finely chopped onions
2 tablespoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cayenne red pepper
3-5 dashes Tabasco Sauce ( or ) hot pepper sauce
Preheat oven to 350 degrees.
Season both sides of the chicken breasts, with some
of the garlic powder, onion powder, and black pepper.
Arrange in a greased 13x9x2-inch baking pan.
Bake for 30 minutes in the 350 degree oven;
remove from pan and set aside to cool for just abit.
When cooled some-what, slice and cut into small pieces.
In a Dutch oven, ( or large soup kettle ) add the cut-up chicken,
chicken broth, northern beans, cannellini beans, diced green chiles,
chopped onions, minced garlic, chili powder, cumin,
oregano, cayenne red pepper and tabasco.
Bring to a boil, then reduce heat & simmer, ( covered ) for 1 hour.
Note: This recipe originally calls for 3-( 15 oz. ) cans
white great norhtern beans, but I just add two.
It also says to add 2 ( heaping teaspoons ) of cumin and oregano;
for those who like their chili a bit more spicy