Tuesday, November 2, 2010

White Chicken Chili

Everybody needs a break from plain old chili. Don't get me wrong, I love it dearly, but sometimes we need some white beans! This is a good, not too spicy, family friendly chili that can easily being changed to your liking. Add whatever you want, it's your chili. This is just a good start and sooo easy. Enjoy!

2 strips, thick-cut bacon, cut into small pieces
1/2 sweet onion, diced
3 cloves of garlic, chopped
1 (4 oz) can green chilis
1 (15oz) can Northern Beans
1 chicken breast, boiled and shredded
4 cups chicken broth
1/2 cup sour cream
1/3 cup white corn
1/2 cup monterey jack cheese
cilantro for topping

In a large pot, saute the bacon pieces until cooked, but not crispy. Add in the diced onions and garlic and cook with bacon over medium heat until softened, 3-5 minutes. Add the green chilis, beans and chicken, then dump in the chicken broth. Stir over heat until the soup becomes very hot, but not boiling. Stir in the sour cream and corn. Continue stirring over medium-high heat until the cheese melts. Top with cilantro and sour cream.

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