| My friend brought these white chicken chili chicken | | | | cilantro in the house. It's better with cilantro, but it |
| recipes to my attention and I'm glad she did. This is a | | | | was yummy this way, too. I used a bit more broth |
| delicious meal and so visually stunning. | | | | because it looked too thick. |
| I was pleasantly surprised by the ease of preparation | | | | I got other white chicken chili recipe from my best |
| and I couldn't believe how much this recipe yields. We | | | | friend. My family love this recipe. |
| were really impressed with the final result, the taste | | | | White chicken chili recipe #2: |
| was truly splendid, and it's such an enjoyable meal. | | | | Ingredients: |
| White chicken chili recipe #1: | | | | 3 1/2 c. water |
| Ingredients: | | | | 1 tsp. cumin seeds |
| 3 med. onions, chopped (I used half an onion) | | | | 1 1/2 lb. boneless, skinned chicken breasts |
| 2 garlic cloves, minced | | | | 1 tbsp. vegetable oil |
| 1 T olive or vegetable oil | | | | 1 lg. onion, chopped (1 c.) |
| 4 cups cooked chicken or turkey | | | | 3 cloves garlic, finely chopped |
| 2 cans (15 oz each) white kidney or cannelloni beans, | | | | 1 1/2 c. frozen white corn kernels, thawed |
| rinsed & drained | | | | 1 can (15 1/2 oz.) Great Northern beans, undrained |
| 1 can (15oz) garbanzo beans or chickpeas, rinsed | | | | 3 cans (4 oz. each) chopped green chilies, undrained |
| & drained | | | | 3 tbsp. lime juice |
| 2 cups chicken broth (I used more) | | | | 2 tsp. ground cumin |
| 1 can (4 oz) chopped green chilies | | | | 1/2 tsp. ground coriander |
| 2 teaspoons ground cumin | | | | 1/2 tsp. ground white pepper |
| 1/2 teaspoon dried oregano | | | | 1/3 c. reduced-fat sour cream |
| 1/4 teaspoon salt | | | | 2 tbsp. cilantro, fresh, chopped |
| 1/4 teaspoon cayenne pepper | | | | Cooking Instructions: |
| 1/4 cup minced fresh cilantro or parsley | | | | |
| Cooking Instructions: | | | | 1. Combine the water and cumin seeds in a large |
| | | | saucepan. Bring to boiling. Add chicken. Lower the |
| 1. In a skillet, sauté the onions and garlic in oil | | | | heat; cover the saucepan and simmer 20 minutes or |
| until tender. Transfer to a slow cooker. Add the | | | | until chicken is fork-tender. Drain. Cut chicken into 3/4 |
| chicken, beans, broth, green chilies, cumin, oregano, | | | | inch cubes. |
| salt and cayenne; stir well. Cover and cook on low | | | | 2. In the same saucepan, heat oil over medium heat. |
| for 6-7 hours or until bubbly. | | | | Add the onion; sauté 5 minutes. Add garlic; |
| 2. Stir in cilantro. Serve over corn chips; top with | | | | sauté 1 minute. Stir in the corn, beans, chilies, |
| cheese and sour cream. Yield: 8 servings (2 quarts) | | | | lime juice, cumin, coriander and white pepper. Bring to |
| Notes: | | | | boiling. Add the chicken. Lower heat. Cook just until |
| I used great northern beans, pintos, and leftover | | | | heated through. Remove the saucepan from the |
| black eye peas from last night, also didn't have any | | | | heat. Stir in sour cream and cilantro. |