White Chicken Chili

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2 chicken breasts

2 T. olive oil

1/2 c chopped onion

32 oz. chicken stock

8 oz. chopped green chilis

2 cans white beans, undrained

1 1/2 t. garlic powder

1 1/2 t. cumin

1 t. oregano

1/2 t. cayenne pepper

Bake chicken in a preheated 350 degree oven for 25-30 minutes.  Cool slightly and shred.

While chicken is baking, in a large stock pot, heat olive oil and saute onions till tender.

Add chicken stock, green chilies and spices.  Bring to a boil and simmer 30 min. till somewhat reduced.

Add shredded chicken and undrained white beans and simmer for 10 min.

Serve with hot, crusty bread.

 

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