Quick & Easy White Chili
2 T. olive oil
2 chicken breasts, halved and cubed
1 medium onion, chopped
2 T. cumin
2 15 oz cans great northern beans, drained
1 15 oz. can white corn, undrained
1 16 oz. can chicken broth
1 4 oz. can green chilies
hot pepper sauce to taste (optional)
1/4 lb. monterey jack cheese, shredded (optional)
In a Dutch oven, saute chicken and onion until chicken is tender and no longer pink. Add the cumin, beans, corn, chicken broth and chiliess. Bringto a boil. Reduce heat and simmer on low for 20-30 minutes. Serve with hot pepper sauce and Monterey Jack cheese.
From the kitchen of Lisa Wienecke
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