Tuesday, December 14, 2010

White Chili

Is there a better winter dinner than warm, hearty soup? I made this one for a Jazz party and a friend asked for the recipe. Hansol, this one's for you:

White Chili

2 tablespoons oil (the recipe recommends vegetable but I use olive)
1 medium onion, finely chopped
2-3 chicken breasts, cooked and shredded
1 (9 oz.) package frozen white corn (preferably shoepeg)
1 large clove minced garlic
2 (15 oz.) cans Great Northern beans, drained and rinsed
2 cans chopped green chiles
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. coriander
1/4 tsp. cayenne pepper
3 cups chicken broth
3 tablespoons lime juice

Garnishes (optional):
Sour cream
grated cheese
tortilla chips

1) heat oil over medium heat in a large pot. Add onions and garlic and saute for about five minutes until onion is soft and translucent.
2) Add remaining ingredients and stir to combine. Bring to a boil, then let soup simmer for 20-30 minutes.

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