White Chili
- 1 can chopped green chilies (4.5 oz.)
- 3 boned, skinned chicken breasts
- 1 tsp. olive oil
- 1 onion, chopped
- 1 Tbs. minced garlic
- 1 can (15 oz) Great Northern white beans
- 1 can (15 oz) Cannelini beans
- 1 1/2 tsp. ground cumin
- 1 tsp. pepper (white if you have it!)
- 1/8 tsp. cayenne pepper
- 2 cups chicken broth (or a 15 oz. can)
- 2 Tbs. cornstarch
- 2 Tbs. water
- 1/2 cup shredded Jack cheese (optional)
- 1/4 cup sour cream (optional)
Heat the oil on medium in a 4.5 qt. Dutch oven or large, deep skillet. Add the chopped onion.
Cut the chicken into bite-sized pieces and add to the pot. Add the garlic and stir.
Rinse and drain the beans; drain the chilies.
Add the chilies, cumin, and peppers and stir in. Add the chicken broth and beans, then raise the heat to high. Cover and bring to a boil.
Combine cornstarch and water in a small bowl and stir together. (Or put them in a small jar with a lid and shake.)
The chicken ought to be done when the broth boils. Slowly add the cornstarch mixture and cook until it is the thickness you like.
Serve with cheese and sour cream on the side as a garnish. Goes great over steamed rice, which cooks in about the same time (25 minutes).
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