Lori’s White Chicken Chili

Welcome to the last day of the Friends Week series here on the Mrs!  I hope that you all have enjoyed seeing some of my dear friends’ recipes here this week as much I have had bringing them to you.

Today’s recipe is a collaboration between my friends Lori Becker & Regina Coker.  The recipe is Lori’s, but the pictures are Regina’s.  A few of my friends have made this, and I tell you – it’s a winner winner chicken dinner!


Lori’s White Chicken Chili


Ingredients:

For the chili:

  • 3 tablespoons olive oil
  • 3 pounds boneless, skinless chicken breasts, cubed
  • 3/4 cup chopped onion
  • 3 cups chicken broth
  • 3 (4oz) cans chopped green chiles, undrained
  • 3 (14.5oz) cans great northern beans, undrained
  • salt to taste
For the Spice Blend:
  • 3 teaspoons garlic powder
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 1 1/2 teaspoons dried cilantro leaves
  • 1/2 rounded teaspoon ground red pepper


Instructions:


Heat oil in a 5 quart saute pan over medium heat.  Add chicken, stirring often, until chicken is cooked through.  Remove chicken to a 5 quart or larger dutch oven.  Cover, and keep warm.  


Add the onion to the drippings in the saute pan, and cook over medium heat for 3 or 4 minutes.  Stir in broth, green chiles, and spice blend; simmer uncovered for 30 minutes.  Pour this over the chicken that’s in the Dutch oven, and add the beans.  


Cover and simmer for at least 10 minutes.  Salt to taste.  Garnish with Monterey Jack cheese, sour cream, and onions if desired. Serve with corn bread or corn chips.


 

MrsHappyHomemaker
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Authored by: Crystal Light Faulkner
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