White Bean Chicken Chili
June 14th, 2007 by
Chef Mom
I’m trying a recipe from Melissa’s Did They Eat It? blog today. I like the idea of a chicken chili that is eaten like a dip.
White Bean Chicken Chili
Melissa Summers
1 32 oz. carton Chicken Broth
1 large Onion, chopped
2 rounded tsp minced Garlic (or 3 cloves minced)
1 48 oz jar Great Northern Beans
2 tsp ground Cumin
1 tsp Oregano
5-6 dashes Tabasco (or more)
2-3 lg boneless skinless Chicken breast halves
1/4 cup orzo (optional)
Shredded cheese for topping
Salsa for topping
Sour Cream for topping
Boil chicken for 45 minutes - 1 hour. Shred with fork and set aside.
In a large pot, pour a bit of broth. Add onion and garlic, cook stirring until onion is wilted.
Add beans including liquid, cumin, oregano, tabasco and remaining broth. Bring to a boil.
Add chicken. Combine well and simmer covered for at least 30 minutes. If desired, add orzo in last 15 minutes.
Serve with tortilla chips, shredded cheese and a dollop of salsa and sour cream.