This is probably not a true chili, but it's my version of white chicken chili.
After the sour cream has been stirred in:
1T olive oil
1 medium onion, chopped
2 ribs celery, chopped
1 heaping t of garlic, chopped
4 cups Kitchen Basics chicken stock
1 t ground cumin
1 ½ t dried oregano
Handful of chopped fresh parsley (probably 1/3 c loosely packed)
1 10 oz can of Ro-tel original
1 16 oz can Bush’s Great Northern Beans, drained
1 cup cooked chicken, chopped
Toppings:
Shredded cheddar cheese
Sour cream
Chopped jalapenos
Tostitos
Saute the onion and celery in the olive oil until translucent. Add the garlic and sauté a little longer. Add the stock, cumin, oregano, parsley, and the Ro-tel. Simmer for about an hour. Add the beans and the chicken and heat thoroughly.
Top with cheese, sour cream, some chopped jalapeno pepper, and a few Tostitos on the side.
Makes 4 servings.
After the sour cream has been stirred in:
1T olive oil
1 medium onion, chopped
2 ribs celery, chopped
1 heaping t of garlic, chopped
4 cups Kitchen Basics chicken stock
1 t ground cumin
1 ½ t dried oregano
Handful of chopped fresh parsley (probably 1/3 c loosely packed)
1 10 oz can of Ro-tel original
1 16 oz can Bush’s Great Northern Beans, drained
1 cup cooked chicken, chopped
Toppings:
Shredded cheddar cheese
Sour cream
Chopped jalapenos
Tostitos
Saute the onion and celery in the olive oil until translucent. Add the garlic and sauté a little longer. Add the stock, cumin, oregano, parsley, and the Ro-tel. Simmer for about an hour. Add the beans and the chicken and heat thoroughly.
Top with cheese, sour cream, some chopped jalapeno pepper, and a few Tostitos on the side.
Makes 4 servings.
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