SPICY WHITE CHILI
2 medium onions, chipped
1 tablespoon veg. oil
4 garlic cloves, minced (I use Jared garlic)
2 cans (4 oz.) chopped green chilies
2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon Cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 oz.) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 oz.) great northern beans, rinsed and drained
2 cups (8 oz. ) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers*, optional
In a large sauce pan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 min.
Remove from the heat. stir in cheese until melted. garnish with sour cream and jalapeno peppers if desired. Yield: 6 to 8 servings.
*CAUTION: when cutting or seeding hot peppers us rubber or plastic gloves to protect you hands. Avoid touching your face. Most of the heat of a pepper is in the seeds.
Labels: Soups and Stews
posted by Debbie @ 10:08 AM
2 Comments
2 Comments:
I really like this chili, it is really white too, now it is not a tomato base chili so it does tast different than regular chili, but it is something different and really good.
Try seeding your peppers by cutting the stem end, then rolling them in your hand to loosen the seeds. They should just fall out then.
I personally like the heat, but when C roasts them on the stove, the whole house will choke you, like someone sprayed mace. But, man, there is NOTHING like roasted hatch chilis.
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