Homemade Soups (cont.)
White Chicken Chili
Ingredients:
Cooking Spray
2 pounds Skinless, Boneless Chicken Breast, cut into bite-sized pieces
2 cups Onions, finely chopped
2 Garlic Cloves, minced
2 tspns Ground Cumin
1/2 tspn Dried Oregano
1 tspn Ground Coriander
2 (4.5 oz) cans Chopped Green Chiles, undrained
1 cup Water
2 (15.5 oz) cans Cannelloni Beans, rinsed and drained
1 (14 oz) can Chicken Broth
1/2 tspn Hot Pepper Sauce
1 cup (4 oz) Monterey Jack Cheese, shredded
1/2 cup Fresh Cilantro, chopped
1/2 cup Green Onions, chopped
2 pounds Skinless, Boneless Chicken Breast, cut into bite-sized pieces
2 cups Onions, finely chopped
2 Garlic Cloves, minced
2 tspns Ground Cumin
1/2 tspn Dried Oregano
1 tspn Ground Coriander
2 (4.5 oz) cans Chopped Green Chiles, undrained
1 cup Water
2 (15.5 oz) cans Cannelloni Beans, rinsed and drained
1 (14 oz) can Chicken Broth
1/2 tspn Hot Pepper Sauce
1 cup (4 oz) Monterey Jack Cheese, shredded
1/2 cup Fresh Cilantro, chopped
1/2 cup Green Onions, chopped
Preparation:
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, cooking about 10 minutes or until browned, stirring frequently to avoid sticking.
Heat large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan and saute 6 minutes or until tender, stirring frequently. Add garlic and saute another 2 minutes, continuing to stir. Add cumin, oregano and coriander and saute for 1 more minute. Add chiles and reduce heat to low; cook partially covered for 10 minutes.
Add cooked chicken, water, cannelloni beans and broth, and bring to a simmer. Cover and simmer for 10 minutes. Add in hot sauce and stir. Ladle into bowls and sprinkle with cheese, cilantro and green onions.
Heat large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan and saute 6 minutes or until tender, stirring frequently. Add garlic and saute another 2 minutes, continuing to stir. Add cumin, oregano and coriander and saute for 1 more minute. Add chiles and reduce heat to low; cook partially covered for 10 minutes.
Add cooked chicken, water, cannelloni beans and broth, and bring to a simmer. Cover and simmer for 10 minutes. Add in hot sauce and stir. Ladle into bowls and sprinkle with cheese, cilantro and green onions.
