White Chilli

• 1/4 tsp cayenne pepper
• 1 onion, chopped
• 4 oz can green chillis (We use a can of Rotel because we like tomatoes and chillis)
• 6 cups chicken broth
• 2 cans Great Northern beans (16 oz ea)
• 2 tsp ground cumin
• 1.5 lbs boneless chicken breasts
• 3 stalks diced celery
• 1 sm green pepper, chopped
• 1/2 tsp salt 1 tsp dried oregano
• 4 cloves minced garlic
• 3 Tbls olive oil

Directions

Cover chicken breasts with water. Bring to boil, lower heat and simmer 15 min.

Remove chicken; allow to cool.

Cut or shred into bite-sized pieces.

Heat oil; add onions, green pepper, and celery, chillis, garlic, cumin, oregano, salt and cayenne; saute 8 minutes, stirring often.

Add broth; simmer 1 hour, uncovered.

Add chicken and beans; simmer 30 min more.

Add 1/2 cup Monterrey cheese, and garnish with sour cream.

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recipeID 80 - catID 9 - 2009-12-28 14:49:43