This twist on the classic chili recipe will definitely keep you toasty on a cold winter night.
Ingredients:
1 – 1 ½ pounds boneless chicken, diced in bite-sized pieces
2 Tbsp. olive oil
1 large white onion, diced
4 cloves garlic, minced
1 small can chopped green chilies (Old El Paso brand works well)
14 ounces chicken broth
3 cups cooked white beans
2 tsp. cumin
1 tsp. oregano
½ tsp. red cayenne pepper
1 tsp. hot sauce
What To Do:
1) Sauté chicken on medium-high heat in a Dutch oven until outside is cooked.
2) Add onions and garlic and continue to sauté about 5 more minutes.
3) Lower the heat to medium and add the chilies, the seasonings, the broth, and then the beans. Stir well.
4) Bring to a boil, and then simmer at least 10 minutes—the longer the better.
5) Can be thickened by mixing 1/8 cup cornstarch to ¼ cup of cold water and then adding into soup.
6) Best served with tortilla chips, sour cream, shredded cheddar cheese, and hot sauce.
Sergio del Limonar
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