Jesi’s White Chicken Chili
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
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