White Chili

Name: White Chili
Ingredients: 3 chicken breasts, roasted and shredded (see instructions); 1 large onion, diced; 4 cloves garlic, large minced; 1 or 2 jalapeno peppers with seeds, minced (depending on how much spice you like); 2 cans cannellini beans, rinsed; 1.5 Tbs cumin; 2 Tbs chili powder; 1.5 cups chicken broth; salt & pepper; Juice of 2 limes

10 ingredients

1 steps

Ingredients

3 chicken breasts, roasted and shredded (see instructions)
1 large onion, diced
4 cloves garlic, large minced
1 or 2 jalapeno peppers with seeds, minced (depending on how much spice you like)
2 cans cannellini beans, rinsed
1.5 Tbs cumin
2 Tbs chili powder
1.5 cups chicken broth
salt & pepper
Juice of 2 limes

Directions

1

{"0":"For chicken:","1":"1. Preheat oven to 350. Coat chicken breasts with olive oil and season with salt & pepper.","2":"2. Heat in oven for 35-40 minutes until cooked through.","3":"3. Shred using two forks.","4":"4. If keeping overnight, coat with a bit of chicken broth and lime juice to keep moist in a container in the fridge.","6":"For Chili:","7":"1. Heat 2 tbs olive oil in large pot over medium heat and saute onions for 5-10 minutes until soft and translucent.","8":"2. Add garlic and jalapenos and saute for about 1 minute.","9":"3. Add cumin, chili powder, salt and pepper and stir to incorporate. Saute for about 1 minute.","10":"4. Add lime juice and chicken broth, stir and simmer until liquid is reduced by one half.","11":"5. Add beans and chicken and stir.","12":"6. Heat over medium-low heat for at least 30 minutes.","13":"7. Serve with traditional chili or taco toppings such as shredded cheese, salsa, pico de gallo, guacamole, avocado, sour cream,cilantro, scallions, tortilla chips, etc."}