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Chili Blanco (White Chili)
1 cn Cooking Oil Spray (Pam)
1 tb Olive Oil
1 lb Chicken Breast; skinned, boned, diced
1/2 c Shallots; chopped
3 Cloves Garlic; minced
1 cn Tomatillas (18oz); drained and coarsely chopped
1 cn Ro*tel Tomatoes; chopped but not drained
1 cn Chicken Broth (13oz)
1 cn Chopped Green Chile Peppers; not drained
1/2 ts Oregano flakes
1/2 ts Coriander Seeds; crushed
1/4 ts Ground Cumin
2 cn Cannellini Beans; drained
3 tb Fresh Squeezed Lime Juice
1/4 ts Black Pepper
1/4 c Sharp Cheddar cheese; grated
Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a slow cooker and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.
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