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White Bean Chicken Chili
This was a great recipe, which I adjusted only slightly as follows: 4 T olive oil >4-5 large cloves of garlic (I love garlic b/c I don't do salt.) >2 lbs uncooked chix chopped into 1" squares--boneless chix breasts are easy >1 really large yellow onion chopped (I cried.) >10-15 chopped tomatillos (I panicked and lost count.) > >Heat olive oil and garlic cloves in a big soup pot, crush and mash garlic with fork as it softens (do not brown). Add chix and cook until no longer pink. Add onion and cook until transparent. Add chopped tomatillos and cook a few minutes until they are not so bright green. > >Okay, that was the only hard part! > >Add the following and simmer for another 30 minutes (or until you're sure the chix is cooked): > >2 cans (14.5) reduced sodium and fat chix broth >1 can (14 or 16) diced tomatoes >2 cans (4 oz) chopped mild diced green chiles >2 cans (15) Goya white beans >10 oz. bag frozen corn >1 t oregano or Italian seasoning >1 t ground coriander >1 t ground cumin >1 t salt > >Cooking the day before always enhances flavor! > >Top with a dollop of sour cream, avocado slice, cilantro sprig, fresh lime slice and provide cayenne pepper to let your guests add their own heat.
2 users found this review helpful
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Reviewed On:
Feb. 17, 2009
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