White Chili
2 tablespoons oil
Sauté 1 medium onion and 4 cloves of garlic
2 cups chopped mild green chillis
2 tsp cumin
2 tsp oregeno
1/4 tsp ground cloves
1/4 tsp cayenne pepper
2 cans white kidney beans (do not drain)
6 cups chicken broth or stock
2 lbs boneless chicken breasts--cubed
3 cups grated Monterey Jack cheese
1 bunch of Cilantro
Sour cream to taste
Sauté all herbs for 2 minutes. Add beans and stock/broth and bring
to boil. Reduce heat, add chicken and simmer for two minutes or
until chicken is done. Add one cup of the cheese to the chili and stir
until it is melted. Season with salt and pepper.
Garnish with the rest of the cheese and cilantro. Add sour cream on the top when serving. |
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