Ruth's White Chicken Chili |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
My mom gave me this recipe that she adopted and then adjusted. I've named it after her since she did all the taste testing until it was just right. Ingredients:
4 (15 ounce) cans great northern beans (or you can soak 1 pound of dried beans) |
6 cups low-sodium low-fat chicken broth |
4 tablespoons butter |
1 tablespoon garlic, minced |
3/4 cup onion, diced |
1 (6 ounce) can green chilies, chopped |
1 1/2 lbs boneless skinless chicken breasts (cooked & shredded or finely chopped) |
1 teaspoon ground cumin |
1 tablespoon dried oregano |
2 teaspoons black pepper (or 2/3 tsp ground white pepper) |
1/2 bunch cilantro, chopped |
Directions:
1. In a saucepan, melt butter and saute the garlic, onion and chilies for 5 minutes.
2. Place beans in a large stockpot and add chicken stock then bring to a boil.
3. Add the sauteed onion mixture to the beans.
4. Add the chicken and spices to the beans and cook for 1 1/2 hours, stirring occasionally.
|
|