White Bean Chicken Chili
Very quick and satifying meal for cool weather. One of our family favorites. Re-heats well."The chili is lacking when compared to your taste buds preconception of chili (traditional red). If you take it as it is, what a delightful meal to prepare and enjoy. It could use slight modification; but for the novice cook, friends will applaud. Toppings when served are a must...sour cream, shredded cheese, tortillas, etc. They accent the dish very well. Professional Food Critic" - jrodsaxo1190
Yield: 4 Ready in 20 hours
1,438 people trying soon
|2 tablespoonolive oil|
|1 tablespoonGround cumin|
|1 teaspoonDried Oregano|
|1/2 teaspoonAnise seed|
|1/2 teaspoonDried Red Pepper|
|1 poundBoneless chicken breasts|
|3 15-oz cansCannellini Beans|
|1 cupChicken broth|
|1 7-oz canDiced Green Chilies|
|1/2 cupWhipping cream|
|Sharp Cheddar Cheese; Grated|
|Fresh Cilantro; chopped|
White Bean Chicken Chili Preparation
Chop onion and garlic. Cut up chicken in to bite size pieces. Saute onions, garlic. cumin, oregano. anise seed and dried red pepper in olive oil for 5 mins. Push aside and add chicken and saute for another 5 minutes.
Add beans (with liquid), broth, chilies and cream, simmer until chicken is tender about 10 mins.
Top with cheese and cilantro.
I like to top mine with tortilla chips and a spoonful of "Quicky Salsa" #158336.
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