White Chili
- 3 cans Great Northern beans
- 1 large onion, chopped
- 3 cloves garlic, minced (or 3 tsp. of minced garlic)
- 2 4-oz. cans green chilies
- 3 lbs. boneless, skinless chicken breasts, cooked and shredded
- 2 14 1/2 oz. cans of chicken broth
- 1 can water
- 1 tsp. salt
- 1/2 tsp. ground cayenne pepper
- 1/2 tsp. ground oregano
- 1 tsp. ground cumin
- Shredded Monterrey Jack cheese (optional)
- Saltines or tortilla chips (optional)
*Meat Seasonings: (I cook the chicken the day before, season it, and leave it in the fridge overnight.)
Mix 1/2 tsp. garlic powder, 2 tsp. cumin, 1 tsp. salt, 1 tsp. ground oregano, and 1/2 tsp. black pepper together. Pour over chicken and mix thoroughly. Cover and keep in fridge overnight.
** The next morning, in a crock pot, combine the seasoned meat and the rest of the ingredients adding the additional herbs and spices last. Stir and cook on low for 10-12 hours. (Mine is usually ready before 10 hours.) When ready to eat, top with cheese and crackers or chips if you'd like.
No comments:
Post a Comment