Sunday, October 21, 2007

White Chicken Chili

8 Boneless, Skinless Chicken Breast- cut into 1 inch pieces
2 cans Garbanzo Beans- drained
2 cans Navy Beans- drained
2 cans Low Sodium Chicken Broth
1 cup Water
2 cans White Corn
3 (4 oz) cans Diced Green Chilis
1 White Onion- thinly sliced
2 Cloves Garlic- minced
1 tsp Louisiana Hot Sauce
1 tsp White Pepper
1 tsp Cumin
1 tbsp Olive Oil
Parmesean Cheese

Preheat oven to 350F. Saute onion, garlic and cumin in olive oil until onions are translucent. Combine chicken, beans, corn, chilis, pepper, Louisiana hot sauce, water and chicken broth in Dutch oven. Add onion mixture to it. Stir well. Cover and cook for 50 minutes. Top with fresh grated parmesean.

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