11 February 2005

White Chili

White Chili

2 Tbsp olive oil
1 med onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp oregano
¼ tsp cayenne pepper (or to taste)
2 (4 oz) cans chopped green chilies
2 cups cooked white beans (drained)
About 3 cups chicken broth
1-2 cups Jack cheese

Heat oil in a large pot over medium high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, and cayenne; sauté 2 min. Add beans and chicken broth; bring to a boil. Reduce heat, add cheese, and stir until it melts. Season chili to taste with salt and pepper. Ladle into bowls and garnish with a dollop of sour cream or plain yogurt. Serves 4. I often double it since it freezes very well and my family loves it.

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