Sunday, April 11, 2010

{White Chicken Chili}

I got this recipe from my friend Katy awhile back. We were going to our family cabin and I needed a good warm hearty recipe. And this was perfect! It was so good and very filling! You have to make sure and add the fresh cilantro, it just isn't the same without it

2 tsp olive oil
4 chicken breasts, cubed
 1 can navy beans
1 can garbanzo beans
1 can white beans
2 cans hominy
2 cans white corn
1 cup diced onion
 2 cans chicken broth
 4 cloves garlic minced
2 cans diced green chilies
1 tsp garlic powder
2 tsp cumin
 1 1/2 tsp oragano
1/4 tsp cayenne pepper
1 cup sour cream
16 oz monetary jack cheese
1/4 cup fresh cilantro

 Saute the onion and garlic in a large pot over medium heat. Add the green chilies and spices along with the chicken cubes. Let cook for about 4-5 minutes. Add the chicken broth and all the cans. Simmer on low till hot. Stir in the sour cream and half of the cheese until melted. Simmer about 15 minutes. You can either add all the cilantro to the pot (which I do) or in each of the serving bowls. Serve with the rest of the cheese, sour cream, fresh salsa and chips

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