Ingredients2 lbs Patton's Tender Boneless Skinless Chicken Breast, 1 tbs. olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, 2 cans chopped green chilies, 2 tsp. ground cumin, 1 1/2 tsp dried oregano, crumbled, 1/4 tsp cayenne pepper, 3 cans great northern white beans, 6 cups chicken stock or 3 cans broth, 3 cups grated Monterey jack cheese, salt and pepper to taste, sour cream to taste
InstructionsPlace chicken in a large heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes; drain and place on plate rack to cool. While chicken cools, heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 5 minutes. Stir in garlic, chilies, cumin, oregano and cayenne, and saute 2 minutes. Add un-drained beans and stock. Bring to boil. Cut chicken into cubes. Reduce heat under pot. Add chicken and cheese and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and garnish with sour cream.
|Pairings||Servings||Prep Time||Ready In||Calories||Fat||Cholesterol|
|Syrah (wine), Margarita, Beer, Lemonade||0||10 minutes||20 minutes||308.00||10.50||53.00|