Finger-free recipe
Apr. 28th, 2005 07:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ambericaI made my white chili last night, and realized I still hadn't posted the recipe! Ack! So here it is:
Saute all in large saucepan until chicken is almost all white. I used a 3-quart pan and it was fine. A dutch oven is also plenty big.
Stir in:
Bring all to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in
Serve immediately. The recipe I have says this makes about 7 servings. I've never actually tested that, but it does go fast!
1 lb boneless, skinless chicken breasts, cut in 1/2 inch cubes
1 medium onion, diced (I used onion powder last night, and that works fine too)
1 - 1.5 tsp garlic powder (I used diced garlic this time)
1 tbsp veg. oil
Saute all in large saucepan until chicken is almost all white. I used a 3-quart pan and it was fine. A dutch oven is also plenty big.
Stir in:
2 (15.5 oz) cans of Great Northern Beans (The original recipe says to drain these, but I recommend using the liquid because it helps thicken the broth)
1 (14.5 oz) can chicken broth (Again, feel free to be flexible here. I just use hot water and a couple tsp of powdered chicken bouillon)
2 (4 oz) cans of chopped green chilis
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
*I've never bothered measuring these spices. Just add them to taste.
Bring all to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in
1 can evaporated milk
Serve immediately. The recipe I have says this makes about 7 servings. I've never actually tested that, but it does go fast!
