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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a recipe that I got from a Mother from my son's preschool. I was dying to find an easy white chili recipe that I could quickly make after working all day...Well, this one is it. Tastes just like what I was craving, and even better is the fact the the kids ate it up! Really good, if you ask me...They especially like this when I serve it with Jiffy Cornbread - which as you probably know is the sweet kind of cornbread... Ingredients:
4 boneless skinless chicken breasts |
1 (16 ounce) jar navy beans |
6 cups chicken broth |
2 garlic cloves, minced |
1 medium onion, chopped |
1 (7 ounce) can diced green chilies, drained |
2 teaspoons cumin |
1 1/2 teaspoons oregano |
1/4 teaspoon cayenne pepper (or less, to taste) |
sour cream (to garnish) |
grated white cheddar cheese (to garnish) |
Directions:
1. Combine chicken breasts, beans, broth, garlic, onions, chilies and spices in a large stock pot. Bring to a boil and simmer for approximately 45 minutes to 1 hour, until chicken is cooked thoroughly.
2. Remove chicken and cut into bite sized pieces when slightly cooled (enough to handle.).
3. Add chicken back into the soup and simmer for about 10 minutes, until heated through.
4. Serve with sour cream and grated cheese as a garnish.
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