Tuesday, May 25, 2010

White Chicken Chili

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth (we end up using more)
1 (16 ounce) can diced tomatoes
1 diced green chile
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans**
Handful of frozen corn
salt to taste
ground black pepper to taste
1 lime, sliced
1 Avocado
Sour Cream
Cheddar Cheese
Tortilla Chips

Heat oil, and cook onion and garlic until soft.

Stir in broth, tomatoes, chilies, and spices. Bring to a boil add chicken and beans then simmer for 1 hour for dry beans or 10 minutes for canned minutes.
Add corn; simmer 5 minutes. Season with salt and pepper to taste.

Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

** Out of necessity we have to use dry beans and soak overnight. This means we need to simmer the chili for an hour. If using canned it only needs about 10 minutes.