Chili "Con-Caucasian" (White Chili)
Try this Chili "Con-Caucasian" (White Chili) recipe, or contribute your own. "Main dishes" and "Chilis" are two of the tags cooks chose for Chili "Con-Caucasian" (White Chili).
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|1/2 tsCoriander seeds; crushed|
|And coursley chopped|
|1/4 tsGround cumin|
|1 lbChicken breast; skinned|
|3 Garlic; minced|
|3 tbFresh squeezed lime juice|
|1 cnRo*tel tomatoes; chopped but|
|1/4 tsBlack pepper; not drained|
|2 cnCannellini beans; drained|
|1 tbolive oil|
|Not drained; boned, diced|
|1 cnChopped green chile peppers|
|1/2 cShallots; chopped|
|1 cnTomatillas (18oz); drained|
|1 cnCooking oil spray (pam)|
|1 cnChicken broth (13oz)|
Chili "Con-Caucasian" (White Chili) Preparation
Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Dont forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.
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