Monday, April 13, 2009

White Chili

3-4 chicken breasts
1 ½ cups chicken broth
½ c water
salt, pepper, parsley to taste
2 T. butter
1 large onion, chopped
3 cloves garlic, chopped
3-4 cans white beans with liquid
¾ tsp cumin
1 T. basil
½ tsp cayenne pepper
1 ½ c. Jack cheese
1 (8 oz) can chopped chilies

Cook chicken breasts in water and chicken broth until done; chop into bite sized pieces. Season chicken with salt, pepper and parsley. Saute onion & garlic in butter. Add beans with liquid, cumin, basil, cayenne, cheese, chilies and chicken. Simmer for one hour.

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