Thursday, January 08, 2009

White Chicken Chili

White Chicken Chili

1 cup chopped onion
1/2 cup chopped red pepper
12 cup chopped yellow pepper
1 jalapeno chili pepper, seeded and chopped
2 TBSP minced garlic
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed

1 15-oz cans great northern beans, drained
1 15 ounce can kidney beans, drained
1 15 ounce can diced tomatoes
1 15 ounce can corn, drained
2 1/2 cups chopped, cooked chicken (I baked 2 breasts the night before and then shredded)

1 small can of diced green chiles
3 1/2 cups chicken broth


Shredded Monterey Jack cheese
Broken tortilla chips

In a large sauce pan sautee the onion, sweet peppers, jalapeno pepper, and garlic with a little olive oil until soft.
Stir in chicken broth.
Add cumin, salt, oregano, 
drained beans, tomatoes, corn and cooked chicken.
Bring to a boil and then reduce heat.
Cover and simmer for 1 hour.
Ladle soup into bowls.
Top each serving with some cheese and tortilla chips, if desired.


I also made Green Chili Cornbread as an accompaniment. It was perfect! CLICK HERE for the recipe.

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