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Monday, August 25, 2008

Chili Blanco

Well, since we won't be eating anything but leftovers tonight (from our yummy roasted chicken) I still wanted to post a recipe to try to keep to my one a day. This recipe is for a fantastic chili that won first place at a chili contest we had at work. Thanks Jen for letting me post. Enjoy everyone (and let me be the first to say, skip health on this one and go for the good stuff).

3 cans great northern beans, drained
5 cups chicken broth
1 tsp chicken stock base
1 large onion, peeled and finely chopped
1 tbsp vegetable oil
6-8 cloves garlic, peeled and minced
2 4oz cans diced fire roasted green chiles
2 tsp oregano
1 tsp cayenne pepper
4 cups cooked, shredded chicken breast
2 cups sour cream
6 cups Monterey Jack cheese

Saute onions in oil until golden in color; add minced garlic and cook for 1 minute. Drain the chilies and add to the onion mixture along with the oregano and cayenne; mix well. Add beans, chicken broth and stock base; simmer 50 minutes. Add sour cream and Monterey Jack cheese, continue cooking for 10 minutes. Serve with optional garnishes:

chopped green onions
fresh cilantro leaves
lime wedges
diced tomatoes