{ Exported from MasterCook Mac }

Chicken Chili

Recipe By: posted by Barb Schaller to rec.food.cooking 1-27-2007
Serving Size: 6
Preparation Time: 30:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
2 pounds boneless chicken breast
cold water
1 tablespoon olive oil
2 medium chopped onions
4 garlic cloves
2 cans chopped green chilies 4 oz. each
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cans cooked great northern beans 1# each
4 cups chicken stock or broth
20 oz. monterey jack cheese (grated)
sour cream
jalapeno peppers chopped

1. Put chicken in large saucepan. Add cold water. Bring to a simmer.
Cook until tender.

2. Remove chicken, discard water. In the same pan heat olive oil over
medium heat. Add onions, cook until translucent. Stir in garlic,
chilies, cumin, and cayenne pepper. Sauté for 2 to 3 minutes.

3. Shred chicken by hand and combine with beans, stock, and 12 ounces of
cheese. Simmer 15 minutes.

4. Ladle into large bowls. Top with one ounce of cheese. Serve with a
side of sour cream and chopped jalapeno peppers.

‹‹‹‹‹
Notes: Dave Syke's recipe from 2001 FoodShare Chili Contest
It seems to be quite similar to the one on the back of the Bush's canned
Great Northern beans label. :-)
_____

I used about 8 oz fontina instead of the jack cheese. Used one can
green chilies because that's all I had. Used about 1 whole chicken
breast from a deli rotisserie chicken from last week. Used a quart of
homemade chicken broth. Probably didn't use that much cayenne because
mine is really hot.

This is good. Rob seems underwhelmed at the prospect of eating it; it
might look too much like the navy bean soup that's been in the fridge
for two weeks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
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