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White Chili PDF Print E-mail
Friday, 15 January 2010 17:03

Cooking Tips With Doris: White Chili 1-15-10 from Sentinel-Tribune on Vimeo.


White Chili

4 cups chicken broth
1 glove garlic, minced
1 medium onion, chopped
1 15 oz white beans
4 oz can green chilies
15 oz can corn or frozen corn
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups cooked chicken
3 cups Monterey Jack cheese, served on top
1 jalapeno or serrano pepper, chopped (optional)

1) Combine beans, chicken broth, garlic, and the onions in a large soup pot and bring to a boil. Reduce heat to a simmer.

2) Add chilies and seasonings and mix thoroughly. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano pepper to level of desired hotness.

3) Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh bread or tortilla chips.

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