White Chicken Chili
3-4 skinless, boneless chicken breasts
4 cups chicken stock
1 clove garlic, minced
1 medium onion, diced
2 (15-ounce) can white beans, with liquids from beans
1 (4-ounce) can diced green chilis, with liquids from chilis
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh oregano
Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes. Remove from heat and serve.
Optional: Serve with a dollop of sour cream, a sprinkle of cheese and tortilla chips.
Pairs Well With
A very special woman who holds a dear spot in my heart gave this recipe to me. Her name was Betty and she taught me a lot not only in the kitchen, but also in life. Betty is where my love for cooking and baking began; I am forever grateful for all she taught me. Enjoy!
Submitted by: "AlexAndria Halcomb"