Ingredients
-
1 1/2
-
4
-
1
-
1
-
3
-
1
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Bob’s White Chili,I don’t know who Bob is and I haven’t tried this; it was emailed to me by my SIL. Sounds good!,The “Bob” in the recipe title is Bob Talbert. He was a columnist for the Detroit Free Press until his death. He posted this recipe many years ago.,I found this recipe a few years ago after hubby had some White Chicken Chili at one of our local Mexican restaurants. I’ve been making it since then and we love it. We like extra spicy food, so I often add a little extra cumin and/or cayenne pepper. Also, if I don’t have the chopped green chilies I have substituted chopped fresh jalapenos more than once. I just cook them along with the onions and garlic and it turns out fine. I also sometimes break up tortilla chips and sprinkle them on top. It’s very good, especially on cold, wintry days or when you have a cold. Nothing clears those sinuses quite like cayenne pepper and jalapenos! LOL
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Steps
|
1
Done
|
Preheat Oven to 325f; Place Chicken Breasts on Greased Baking Sheet and Bake For 20 Minutes. |
|
2
Done
|
Alternatively, Saute Chicken Breasts on Stovetop in a Nonstick Frying Pan Until Almost Cooked Through; Remove from Heat and Set Aside. |
|
3
Done
|
in a Large Pot, Pour in 1 Cup of Chicken Broth and Add Onion and Garlic; Bring to a Simmer and Cook Until Onion Starts to Soften. |
|
4
Done
|
Add the Chilies, Stir, Then Add Remaining Broth and Beans. |
|
5
Done
|
Stir in the Spices. |
|
6
Done
|
Bring to a Boil and Add Chicken Pieces, Cut Into Cubes. |
|
7
Done
|
Cover and Simmer For at Least 30 Minutes-- Longer Is Better. |
|
8
Done
|
Taste and Add More Salt If Necessary. |
|
9
Done
|
Serve in Prewarmed Bowls, Garnished With Sliced Raw Green Onion. |
