Tuesday, March 15, 2016

Recipe Challenge by Anna Abbott: South of the Border White Chicken Chili

1 T. olive oil
1 lb. chicken breast, boneless, skinless
1/4 c. chopped onion
10 oz. can chicken broth
4 oz. can chopped green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano
2 T. fresh cilantro, chopped
1/8 tsp. cayenne
19 oz. can white kidney beans, undrained
1/2 c. shredded Monterey Jack cheese
1/4 c. sliced green onions
white tortilla chips

Heat olive oil in a 3 quart saucepan over medium-high. Cube fresh chicken meat and add to pan, stirring as it cooks for 5 minutes. Remove chicken and keep warm. Add chopped onion to pan and cook for 2 minutes. Stir in chicken broth, chilies, garlic, cumin, oregano, cilantro and cayenne. Simmer for 10 minutes. Stir in kidney beans and cooked chicken, simmering another 10 minutes.
Put some white tortilla chips into a bowl and spoon some chili over the chips. Top with shredded cheese, sliced onions, and additional cilantro (if desired). Next time around, you'll want to double or triple the recipe. Freezes well.

Herbs are a great source of nutrition while adding a great flavor to any dish!

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