8 skinned and boned chicken halves, cut into bite size peices
3 C water
1 tsp Salt
2 tsp ground cumin
1 tsp chili powder
1 tsp pepper
1 tsp dried oregano
5 cans (15 oz each) cannellini ro great Northern beans, rinsed and drained
1 can chicken broth (14 oz)
1 pkg (16 oz) grozen shoe peg corn
1 cans (4.5 oz) chopped green chiles
3 T lime juice
Garnish- Cilantro, diced tomatoes and or sour cream
Instructions
Sautee chopped onion in hot oil in large Dutch oven over medium high heat of 7 Mintues. Add garlic, sautee 2-3 minutes.
Add Chicken pieces, and cook, stirring occasionally, until chicken is lightly browned. Stir in 3 cups of water and next five ingredients, reduce heat, simmer, stirring often, About 10 minutes, until chicken is done
Place 2 canse of the beanis in a blender, add broth, and process until smooth, scraping down sides.
Stir bean puree, remaining 2 cans of beansm corn and chiles into chicken mixture in Dutch oven. Bring to boil over medium high heat. Reduce heat, simmer, stirring often, about 30 minutes or until thoroughly heated. Stire in lime juice, just before serving. Garnish if desired.
Originally Submitted
11/28/2010
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