White Chili
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1-1/2 cups chicken breast (chopped into chunks)
1-2 Tbsp olive oil
1 onion, chopped
2 cans white beans (navy or great northern)
2-4 cups canned chicken broth (as needed)
2 Tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp garlic salt
juice of 1 lime
1 large can chopped green chiles
1/4 tsp cayenne pepper (more if you like it hot)
1-3 chopped jalapenos (adjust according to taste preference)
Grated Monterey Jack cheese
Tortilla chips (optional)
STOVE TOP DIRECTIONS:
Heat oil in covered pot and then add chicken breast and
saute' until cooked (about 5 mins).
Remove chicken and set aside but leave behind the juices/oil.
Add chopped onion, cover and saute' until translucent
(you may want to add a little more oil if necessary)
and cook about 3-5 mins.
Add 2-3 cups chicken broth (add more later if needed),
dry spices, green chiles, jalapenos and half of the cilantro
and half of the lime juice. Simmer for 15 mins.
Add beans and simmer for 5-10 mins.
Add chicken, remaining cilantro and lime
and bring back to a low boil simmering for 5 mins.
Serve with cheese and chips.
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