Mama Mangia
Super Moderator
White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced
jalapeno peppers
1 (4 ounce) can chopped green
chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
1 Heat the oil in a large saucepan over medium−low heat.
Slowly cook and stir the onion until tender. Mix in the
garlic, jalapeno, green chile peppers, cumin, oregano and
cayenne. Continue to cook and stir the mixture until tender,
about 3 minutes. Mix in the chicken broth, chicken and white
beans. Simmer 15 minutes, stirring occasionally.
2 Remove the mixture from heat. Slowly stir in the cheese
until melted. Serve warm.
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced
jalapeno peppers
1 (4 ounce) can chopped green
chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
1 Heat the oil in a large saucepan over medium−low heat.
Slowly cook and stir the onion until tender. Mix in the
garlic, jalapeno, green chile peppers, cumin, oregano and
cayenne. Continue to cook and stir the mixture until tender,
about 3 minutes. Mix in the chicken broth, chicken and white
beans. Simmer 15 minutes, stirring occasionally.
2 Remove the mixture from heat. Slowly stir in the cheese
until melted. Serve warm.