3 skinless, boneless chicken breast halves cut in
small pieces (I have also substituted a large can of
the shredded chicken)
1 tsp olive oil
1 large onion, chopped
1 tbsp minced garlic
1 can (15 oz) Great Northern White Beans rinsed and
1 can (19 oz) cannellini beans, rinsed and drained
1 can (4.5 oz) chopped green chiles
1 1/2 tsp ground cumin
1 tsp black pepper
1/8 tsp cayenne pepper
1 3/4 cup (or 14.5 oz can) chicken broth
Bring to a simmer and continue simmering for 20
minutes or even longer (I like cooking it a much
longer time so it's more mushy...another option is to
use dry-soaked beans and it will take much longer to
get the beans cooked). Thicken with cornstarch and
garnish with sour cream and jack cheese. I like to
actually completely mix in about a 1/2 cup sour cream
into the pot of chilli and have it all warm...but some
people may prefer no sour cream or cheese or to add it
to their own bowl.
A Blonde in Africa (Resnick Library of African Adventures) by Laura Resnick A Blot in the 'Scutcheon, by Robert Br...
MY LIEWE KOKKENENNETJIE Woorde: Tradisioneel Musiek: S.A. Volkswysie; verwerk: PIERRE MALAN Ek was eenmaal 'n wewenaar van by d...
Saint Emma 19 April or 3 December The name Emma has a long and intricate history of evolution beginning with medieval versions of co...