Tom'S White Chili

Name: Tom'S White Chili
Ingredients: 1 Tbsp. salad oil; 1 large onion, chopped; 1 garlic clove, minced; 2 tsp. ground cumin; 2 whole large chicken breasts, skinned, boned and cut into 1 inch chunks; 1 (15 to 19 oz.) can white kidney beans (cannellini), drained; 1 (15 1/2 to 19 oz.) can garbanzo beans, drained; 2 (12 oz.) cans white corn, drained; 3 to 4 oz. cans chopped green chilies; 2 chicken flavor bouillon cubes or envelopes; hot pepper or Tabasco sauce; 1/2 lb. shredded Monterey Jack cheese (1 c.)

12 ingredients

5 steps

Ingredients

1 Tbsp. salad oil
1 large onion, chopped
1 garlic clove, minced
2 tsp. ground cumin
2 whole large chicken breasts, skinned, boned and cut into 1 inch chunks
1 (15 to 19 oz.) can white kidney beans (cannellini), drained
1 (15 1/2 to 19 oz.) can garbanzo beans, drained
2 (12 oz.) cans white corn, drained
3 to 4 oz. cans chopped green chilies
2 chicken flavor bouillon cubes or envelopes
hot pepper or Tabasco sauce
1/2 lb. shredded Monterey Jack cheese (1 c.)

Directions

1

In small frypan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender.
2

Put all ingredients into a crock-pot (except cheese and Tabasco sauce). Simmer overnight or make in the morning and cook while you're at work!
3

Make sure chicken is cooked thoroughly, at least 4 to 5 hours on high simmer.
4

Add hot pepper sauce to taste and garnish with shredded cheese.
5

Great with corn bread and a real hit at Superbowl parties! Makes approximately 8 main dish servings. Lo-Cal too!