Tuesday, October 7, 2008

White Chili

1 lb. dry or 4 (15 oz.) cans of white beans (Navy or Great White beans)
(if using uncooked beans, soak overnight and then simmer 2 hrs.)
1 lg. onion – minced 2 c. sour cream
1 lb. cooked chicken -cubed 1 c. Monterey Jack cheese - grated
1 (7 oz.) can diced green chilies 1 tomato – chopped
1 tsp. ground cumin 1 T. cilantro – chopped
3 tsp. dried oregano 4 cloves garlic

Sautee chicken and onions. Add chicken & onions, garlic, green chilies, cumin and oregano to pot of beans. Simmer for 15 min. (Add 1 c. water if you don’t want it too thick). Add sour cream, cheese and cilantro. Continue to warm until melted. If in a crock pot simmer 1 - 2 hours then add cheese, cilantro and sour cream. Garnish with tomatoes.

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