Quick Version Chili Blanco
Servings:*
6 peopleIngredients
- 6 cups Chicken Broth
- 1 teaspoon chicken stock base
- 2 onions, peeled and chopped fine
- 1 tablespoon Vegetable Oil
- 7 cloves garlic, peeled and minced
- 2(4oz) cans diced fire-roasted green chilies
- 2 teaspoons cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon cayenne pepper
- 4 cups cooked, shredded chicken
- 1 cup sour cream
- 3 cups shredded Monterey Jack cheese
- salt and pepper to taste
- 2(19oz) cans cannellini beans, drained and rinsed
Directions
- Heat oil in Dutch oven, add onions, cumin and oregano. Saute 4 to 5 minutes. Stir in garlic and saute 1 to 2 minutes. Add cayenne, green chilies, broth and chicken base and bring to a boil. Reduce heat; add chicken and the cannellini beans. Simmer 10 minutes. Stir in sour cream and cheese, stirring until cheese melts.Serve with optional garnishes.
Chef’s tip
Optional Garnishes:
chopped green onions
fresh cilantro leaves
lime wedges
diced Roma or grape tomatoes
chopped fresh serrano chilies
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.