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WHITE CHILI - Dexie Dunham |
| 1-1/2 | pounds | skinless boneless chicken breast |
| 1 | tsp | olive oil |
| 1 | tsp | minced garlic |
| 1 | cup | chopped onion |
| 1 | 14oz can | cannelini beans, don't drain |
| 1 | 15oz can | great northern beans, don't drain |
| 2 | 4oz cans | diced green chilis, don't drain |
| 1 | tsp | dried coreander |
| 2 | tsp | cumin |
| 1/4 | tsp | salt |
| 1/4 | tsp | cayenne pepper |
| | | shredded colby or monterey jack cheese |
| | | tortilla chips |
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Bring 3 cups of salted water to a boil. Cook until tender, remove and cut into cubes. Discard water.
Saute the onion and garlic in olive oil.
Combine all ingredients in a dutch over, bring to a boil and serve hot.
Garnish with cheese and tortilla chips.
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