Thursday, July 28, 2011

Mark's White Bean Chicken Chili

Foggy mornings like this make me want to stay indoors, curl up with Ziggy and spend the whole day grazing over some comfort food - my personal favorite, Mark’s White Bean Chicken Chili {I promised I would never take credit for this recipe}. It’s the perfect recipe to warm up any cold dreary San Francisco day. I’m not exactly sure what happened with this weather. I was just at the beach.

1 Tbsp olive oil
1 lb. boneless skinless chicken breast, cut into cubes
¼ cup chopped onion
1 cup chicken broth
4 oz. can diced green chilies
19 oz. can white northern beans, undrained
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano
¼ tsp ground red cayenne pepper (can adjust less or more for desired heat)
1 Tbsp chopped fresh cilantro
Shredded Monterey Jack cheese
Chopped green onions
Flour tortillas
Sour Cream

Put all the beans in the crock pot; heating them while cooking the chicken. Next, heat olive oil in large saucepan. Add chicken and cook on medium high for 5 minutes, stirring occasionally.  Add onion and cook until transparent. Stir in broth, green chilies and spices and simmer 30 minutes. Add beans and heat through. Garnish with cheese, chopped green onions and a dab of sour cream. Serve with warm tortillas.


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