TNT ~ Spicy White Chicken Chili (my version!!) Serves 6-8 1 lb. boneless, skinless chicken breast 1 (16 oz) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs fresh, chopped 3 (16 oz) cans beans - **I used black beans, black-eyed peas & white Northern beans 1 (4 oz) can green chiles 2 medium onions, diced 6 cloves of garlic ***I used refrig minced garlic 1 tbsp. extra virgin olive oil ¼ cup chili powder 1 tsp of coriander 4 cups reduced sodium chicken broth 1 cup 2% cheddar, grated **I used Pepper Jack Salt and pepper to taste 5-6 white mushrooms, sliced 1 small zucchini shredded Chipotle Hot Sauce to taste **I added 2 leaves Kale ripped up & 2 c frozen corn. Sauté all veggies together, along with one cup of chicken broth. In a separate pan cook chicken with 6 cloves of Garlic pressed and 1 tsp of coriander and ¼ tsp of chili powder, and salt and pepper to taste. When the veggies are soft add in the chiles, tomatoes undrained, and the rest of the chicken broth. Cook on medium, and bring to a gentle boil. Dice chicken and add to the pot. Drain and rinse the beans and add to the pot. Add in Kale. Cook for 30 minutes until beans are tender Just before serving add in the 1 cup of cheese, stir to combine.
Posted on: Thu, 18 Sep 2014 01:38:24 +0000
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