Chili Blanco

Name: Chili Blanco
Ingredients: 4 c. diced cooked chicken; 10 c. chicken broth; 2 garlic cloves, minced or 1/4 tsp. garlic powder; 2 medium onions, chopped; 1 Tbsp. oil; 2 (4 oz.) cans green chilies, chopped; 3 c. canned tomatoes, chopped and juice; 2 tsp. ground comino; 1 1/2 tsp. oregano; 1/4 tsp. ground cloves; 1/4 tsp. cayenne pepper (optional); salt to taste; cooked rice (about 2 c.); grated Monterey Jack cheese (for garnish)

14 ingredients

1 steps

Ingredients

4 c. diced cooked chicken
10 c. chicken broth
2 garlic cloves, minced or 1/4 tsp. garlic powder
2 medium onions, chopped
1 Tbsp. oil
2 (4 oz.) cans green chilies, chopped
3 c. canned tomatoes, chopped and juice
2 tsp. ground comino
1 1/2 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper (optional)
salt to taste
cooked rice (about 2 c.)
grated Monterey Jack cheese (for garnish)

Directions

1

Cook and dice chicken. Make sure you have 10 cups of broth. (When I use chicken breasts or filets instead of a whole chicken, I put chicken bouillon cubes in broth to make it a bit richer.) In a skillet, saute onions in oil until tender. Add chilies, tomatoes, juice and seasonings. Mix thoroughly and cook about 10 minutes. Add to chicken broth. Add chicken and continue to simmer 1 hour. Add cooked rice about 30 minutes before done. Taste for salt. Garnish with grated cheese.