Sunday, October 31, 2010

Megan's Famous Award Winning White Chicken Chili

I kind of change it up every time, but here is the gist of it:

1 tbsp olive oil
1 med. onion, chopped
1 tsp minced garlic
1 tsp ground cumin
2-3 large chicken breast halves cut into small pieces

4-6 cans drained (depending on size of batch) beans I tend to use a mix of Great Northern, pinto (they aren't white but I always use them), Navy beans, or whatever other white beans but NOT GARBONZO as they are disgusting and will ruin the chili. It changes every time with what I have or find at the store.

1 small bag of frozen sweet white corn
2 (4 oz) can chopped mild green chilies
3 chicken bouillon cubes
1 1/2 to 2 cups water
Hot pepper sauce (optional, I've never used it)
1-2 c Monterey Jack cheese, shedded

Cook oil, onion, garlic, cumin and chicken until browned and onion is tender. Add everything else minus the cheese and hot sauce. bring to a boil then turn down and simmer for as long as you wish. I usually do it anywhere from 30-60 minutes.
Add hot sauce to taste. The cheese can be used as a garnish, or you can dump it all in, which is what I do and I use a lot because I heart cheese a lot.

1 comment:

Annie said...

YUM! We ate this tonight. Thanks Megan.