Jun 25, 2008

Cha Cha's White Chicken Chili

We've made this recipe more times than I can remember. I've taken it camping, made big batches and frozen it for later, and made it in the crock pot. It's super easy. I like to make it early in the day, reheating and letting it simmer until dinnertime. What I have yet to try, but think would be delicious, is serving it in a fresh, warm breadbowl.

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno
1 (4 ounce) can chopped green
chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne
2 (14.5 ounce) cans chicken
3 cups chopped cooked
chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.


Dan~Kerstin~Bree said...

Yum Megan! I remember when you made this. I have wanted the recipe since then. Is it really spicy? I can't remember. I just know it was delish! After this holiday weekend I will start whipping out my camera when I cook or bake. Thank you!

Delilah said...

Good words.

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