Ingredients
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1
-
1
-
3
-
-
1
-
2
-
1
-
1
-
2
-
3
-
-
-
-
-
Directions
Chili Blanco,A football weekend/cold weather family favorite.,I made this in my crockpot, at first it was a little thin so I thickened with cornstarch and water. It was SO good! Garnished with a little fresh squeeze of lime, cilantro, pepper jack cheese, advocado and sour cream. It was an absolute HIT!,Very good – SO immediately asked for this to be put on the recipes-to-make-again list. 🙂 I only used 1/2 of the chicken broth though, as I wanted a drier stew-type thingy this time, and was out of jalapenos (shocking, they’re a staple in this house) so threw in some red pepper flakes instead. Thank you for sharing!
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Steps
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1
Done
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Heat Oil in Large Saucepan Over Medium-High Heat. |
|
2
Done
|
Add Onion and Cook Until Tender. |
|
3
Done
|
Mix in Garlic, Jalapeo, Green Chile Peppers, Cumin, Oregano, and Cayenne. |
|
4
Done
|
Continue to Cook and Stir Until Mixture Is Tender. |
|
5
Done
|
Mix in Chicken Broth, Chicken and White Beans. |
|
6
Done
|
Simmer 15-20 Minutes, Stirring Occasionally. |
|
7
Done
|
Remove from Heat, Stir in Cheese Until Melted. |
|
8
Done
|
Serve Warm With Tortilla Chips and Salad. |
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9
Done
|
**we Put Tortilla Chips in Bottom of Serving Bowl, Add the Chili. |
|
10
Done
|
Good Eating! |
