white chili?

Question

Any one have a tasty recipe?

Answer 1

White Chili

1 1/2 lb boneless, skinless chicken breasts, washed and patted dry.
2 can (14 oz. ea.) chicken broth
1 jar (48 oz.) great northern beans, with liquid
1 lrg onion, chopped
2 tsp minced fresh garlic
1 can (3 oz.) chopped green chilies, with liquid
2 tsp ground cumin
1 tsp ground oregano
Garnish with:
green chopped onion tops,
shredded cheese
tortilla chips (optional)

Bake chicken breasts at 350 for 30 minutes. Cut in pieces.
In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.
(Serves 6)

Answer 2

1 pound dry navy beans

1 medium onion, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 cup water

1 medium potato, peeled and cubed

2 tablespoons chili powder

1 chicken bouillon cube

1/2 teaspoon salt

1 can (15 ounces) garbanzo beans, rinsed and drained

1-1/2 cups half-and-half cream








DIRECTIONS



Place navy beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid; set the beans aside. In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add the garbanzo beans, cream and navy beans. Cook over medium heat for 10 minutes or until heated through (do not boil). Yield: 10 servings.

Answer 3

White Chili with Salsa Verde

Ingredients

(8 servings)


CHILI:
1 ts Lemon pepper
1 ts Cumin seed
4 Chicken breast halves
1 ts Olive oil
1 Garlic clove, minced
1 c Chopped onions
18 oz Frozen Shoepeg White Corn, t
8 oz Cans diced green chiles, und
1 ts Ground cumin
3 tb Lime juice
30 oz Great northern beans, undrai
2/3 c Crushed tortilla chips
1 1/2 oz Shredded Monterey Jack chees

SALSA:
22 oz Tomatillos chopped drained *
1/2 c Chopped onion
1/2 c Chopped fresh cilantro or pa
1 Jalapeno pepper, chopped
1 Garlic clove, minced
1/2 ts Lemon pepper
1/2 ts Dried oregano leaves
1/2 ts Adobo seasoning or garlic po
3 tb Lime juice


Instructions

2 1/2 cups water *If tomatillos are not available, substitute green tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken mixture. Add onions to skillet; cook, stirring, until tender. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese. Serve with the salsa.

Answer 4

never heard of it. Epicurious.com is were I go for recipes.

Answer 5

THANKU RICNNL THAT SOUNDS LIKE AN AWESOME RECIPE , I HAVE TO MAKE