Prep Time 15 minutes
Total Time 1 hour
Servings 6-8
My husband's office had a potluck lunch a few years ago and he raved about this chili. He finally asked for the recipe and I have to admit, it is hands down THE best white chicken chili I've ever tasted.
4 skinless chicken breasts
1 white onion (chopped)
3 cups chicken broth (14oz)
2 cups water
1 cup celery (chopped)
3 cloves garlic, minced
2 cans 15oz Great Northern Beans
1 TBSP salt
1 TBSP pepper
2 cups shredded Monterey Jack Cheese
2 cups shredded cheddar cheese
4 oz can green chiles (chopped)
2 TBSP Ground Cumin (to taste)
In a large pot, add chicken broth, water, chicken breasts, celery, garlic, salt, pepper & onion. Bring to boil & then simmer for 1 hour. Remove chicken & pull apart. Reintroduce pulled chicken in pot; add beans, green chiles, cumin & Monterey Jack cheese. Heat and stir until cheese is melted. Serve & enjoy.
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