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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was the first white chili recipe I ever made. I loved that you didn't have to cook the chicken first. I usually have all the ingredients, so it only takes ten minutes to put together. This is great for company, since it does not need minding. Ingredients:
4 chicken breasts (cut into 1-inch pieces) |
1 (15 ounce) can cannellini beans, drained |
1 (15 ounce) can garbanzo beans, drained |
1 1/2 cups water |
1 (11 ounce) can white corn, drained |
2 (4 ounce) cans chopped green chilies (undrained) |
2 chicken bouillon cubes |
1 onion, chopped |
1 garlic clove, minced |
1 teaspoon ground cumin |
1 tablespoon vegetable oil |
hot sauce |
1 cup shredded monterey jack cheese |
oyster crackers, to top |
Directions:
1. Combine first 7 ingredients in a 2-1/2 quart baking dish.
2. Stir well and set aside.
3. Saute onion, garlic, and cumin in oil in a skillet until onion is tender.
4. Add to chicken mixture, stirring well.
5. Cover and bake at 350 degrees for 50 minutes or until chicken is done.
6. Remove from oven.
7. Add hot sauce to taste and stir well.
8. Sprinkle with cheese.
9. Garnish with oyster crackers.
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