This was a good recipe. I think I'd spice it up a bit more, though. Maybe a little more than a dash of cayenne. We ate it with homemade tortilla chips.
2 cans (14.5 oz) chicken broth-or 3 cups homemade chicken stock, more or less
1 large onion, chopped
3 cloves garlic, minced
1 can (4 oz) chopped green chilis with liquid
3 cans great northern beans
1 tsp oregano
2 tsp cumin
Tabasco to taste
cayenne to taste
4 boneless, skinless chicken breasts (I used a 1.16 lb package of chicken tenderloins)
Place the chicken in a large pot and add water until just about covered. Turn heat to high and when it comes to a boil, reduce to a simmer. Turn chicken over a couple of times until they are starting to look cooked, but not quite all the way through. Remove from the pan and toss out the water.
Pour a small amount of the chicken broth into the pot (approx 1/4 cup) and add onions and garlic. Simmer and stir until the onions are wilted and started to turn translucent. Add the chilis. Stir well.
Add the beans with liquid, cumin, oregano, Tabasco, remaining broth and cayenne.
Bring the pot to a boil and then turn the heat back to just a simmer. Cut the chicken into bite-sized pieces and add.
Cover the pot and allow to simmer at least 30 minutes, stirring occasionally.
This chili gets spicier the longer is cooks.
Garnish with jalapeno peppers, green onions, shredded cheese...whatever you desire.
No comments:
Post a Comment