White Chili

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white_chicken_chili.jpgThis southwestern chicken soup is spiced like chili but looks more like tortilla soup. Beans, corn, and the typical soup trio of onion, carrots, and celery round out the vegetables, and cilantro and sour cream help brighten the flavors. The recipe makes a ton, but it freezes well and is great to have on hand for cold lazy evenings.

1.5 lb. chicken breast (boneless, skinless), cubed small
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cans shoepeg corn (drained)
1 can Rotel
2 cans navy (or northern) beans (1 can drained, 1 undrained)
2 c. low-sodium V8
4 c. chicken broth
1.5 tsp. chili powder
1.5 tsp cumin
1/2 tsp pepper
Garnish:
fresh cilantro
sour cream
Fresh jalapenos, minced
Saute onion, carrots, celery until onion is lightly browned. Add chicken, cook ~ 3 minutes or until chicken is lightly browned. Add remaining ingredients. Simmer for at least 30 minutes. Freezes well.

From: David Sutton
 

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