Title: White Chili with Chicken
Categories: Miamiherald, Meat/poul, Soups/stews
Yield: 8 Servings
30 oz Canned white beans
1 tb Vegetable oil
2 lb Boneless, skinless chicken
-breast; cut into 1" cubes
1 md Sweet onion; diced
3 cl Garlic; minced
4 Tomatillos; husks and stem
-ends removed, finely chop
-(opt)
1 pk Frozen white corn(16oz)
2 ts Cumin
1/2 ts Oregano
1 cn Green chilies(4oz)
1 1/2 c Chicken broth
Juice of 1 lime
1/2 c Chopped cilantro
Garnishes as desired
Place beans and their liquid in a large pot over low
heat. Heat the oil in a skillet and saute the onion
and garlic until golden. Add the chicken and saute
until lightly browned. Stir the chicken mixture into
the bean pot along with the tomatillos, corn, cumin,
oregano, green chilies and chicken broth. Simmer
uncovered 20 minutes. Just before serving, stir in
lime juice and cilantro. Serve, if desired, with
garnishes such as chopped red onion, grated Monterey
Jack cheese, sliced jalapeno peppers and chunks of
avocado.
