|This is the finished product, ready to garnish with cilantro, sour cream and grated cheese!|
Although we have had a few cold mornings, our winter, for the most part, has been warmer than usual. At the end of the week there was a cold front that passed through, dumping a bit of rain on us before the temperatures became more seasonable. This morning we had a healthy frost, along with some fog, and the sun is now shining with temperatures in the high forties. Regardless of the weather, it is always a good time to enjoy some of this White Chili. This recipe comes from a local
restaurant and was printed in our local newspaper some time ago. It has been a favorite of ours since the restaurant opened quite a number of years ago.
1/2 pound chicken breasts, boneless, skinless - roasted and pulled into small pieces
1/2 cup diced onion
1 clove garlic, minced
1/2 teaspoon oregano
1 1/2 teaspoons olive oil
2 cups water
2 cups low fat chicken broth
1/2 teaspoon ground cumin
3/4 to 1 Tablespoon chopped fresh cilantro may use dried if fresh is not available)
2 Tablespoons chopped green chillies (canned)
3 cups Great Northern beans (canned), drained and rinsed
salt to taste
- Saute diced onions, garlic, and oregano in olive oil in a soup pot. Cook 5 minutes.
- Combine water, chicken broth, cumin, cilantro, and green chilies. Add to pot, bring to a boil, reduce heat, and simmer. Add chicken and beans; stir often, and simmer about 15 minutes.
- If you wish, you may combine 1/4 cup cornstarch and 1/4 cup cold water to add to the chili if you want it to be thicker. In that case, after cornstarch and water are blended, pour, while stirring, into simmering pot of chili. Continue cooking until mixture thickens. Then, remove from heat.
Servings: Four to six
NOTE: I sometimes use more chicken broth for part of the water if I want more chicken flavor.:-)
I send wishes for a good week-end for each of you. Have a blessed Sunday!
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