by Jocelyn Coon
2 - 10oz cans of chicken breast chunks (Or you can boil chicken breasts and shred)
1 can Northern beans, undrained
1 can Canneloni beans, drained
4 cups chicken broth
1 cup finely chopped onion
2 tsp minced garlic
1 bunch cilantro (leaves only), chopped
2 tsp cumin
2 tsp oregano
1/2 tsp cayenne
1 cup sour cream
3 cup shredded Monterey Jack cheese
In large pot, brown onion and garlic. (We did this step on the stove, since we were cooking at home)
Add all ingredients except the sour cream and cheese.
Simmer 30 minutes.
Add sour cream and cheese.
Heat until cheese completely melts.
Review: The cumin gives it quite a bit of a kick- cut down if you don't like a lot of spice. A double recipe easily fits in a 12" oven. We quadrupled the recipe and fed 20+ people with a little bit leftover. Serve with a fresh rolls or corn bread. ENJOY!
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| Our sweet little set-up in front of our apartment |
Source: http://www.dutchovendude.com/recipes/white_chicken_chili-432.php
Posted by Jocelyn Coon
This recipe was delicious! It's one of my favorite soups and it was equally amazing in the Dutch oven as it is from the kitchen. Brigg Olsen
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