Now that the weather is cooling off, I’m
looking forward to using New Mexican chile in
dishes like stews, cauldillo and chili. Hatch
green chile goes great with chicken.
Adding white beans like Great Northern adds
extra protein.
Method
1. Cut chicken tenders into bite sized pieces.
Heat the oil in a large saucepan over medium-
low heat. Saute chicken until no longer pink,
pour off juices. Add onion and slowly cook and
stir until tender. Mix in the garlic, jalapeno,
Hatch green chile, cumin, oregano and New
Mexican chili powder.
Continue to cook and stir the mixture until
tender, about 3 minutes. Mix in the chicken
broth and white beans. Simmer 15 minutes,
stirring occasionally.
2. Remove the mixture from heat. Slowly stir in
the cheese until melted.
If you want to really kick up the heat, add a
Bhut Jolokia pepper. (CAUTION-Bhut Jolokia is
the world’s hottest pepper)
Serve warm with tortillas, chips and salsa on
the side.
Originally Submitted
10/6/2015
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