3 medium poblano peppers (stemmed, seeded and chopped)
2 medium jalapeno peppers (seeded and chopped)
2 vidalia onions (chopped)
2 ribs celery (chopped)
1 large leek (white only, chopped)
6 cloves garlic
2 TBSP ground cumin
2 TBSP dried oregano (crumbled)
2 TBSP dried basil (crumbled)
1 tsp rosemary
1 TBSP EVOO
salt and pepper
8 cups water or chicken stock
2 cans (15 oz) navy beans (drained and rinsed)
3lbs boneless, skinless chicken breast
2 limes (juice) & 2 lemons (juice)
4 green onions (garnish)
1/2 cup cilantro leaves
Instructions
Saucepan place chiles, onions, celery, leeks, garlic, cumin,
oregano, basil, rosemary, olive oil, salt and pepper. Cook over
medium heat until onions become translucent (10 min).
Add chicken stock/water, beans, and cubed chicken. Bring to
boil. Reduce heat and let simmer for 40 minutes. Add lime,
lemon, cilantro and green onions.
Serve over brown rice (optional)
Serving
Suggestions
10 servings
Originally Submitted
1/29/2013
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