Thursday, November 6, 2008

White Chicken Chili

by Bruce Kusgen

1 Tsp. olive oil
1 lb. boneless chicken breast ( I used about 1.5 lbs for yours)
1 can Rotel (don't drain)
1/4 cup chopped onion
3 cloves garlic, minced
16 oz. tomatillos
1 can chicken broth
1 can green chillies
1/2 tsp. oregano
1/2 tsp. coriander seeds, crushed
1/4 tsp. ground cumin
2 cans Great Northern Beans, drained
3 Tsp. lime juice
1/4 tsp. black pepper
1/2 cup shredded sharp cheddar cheese
1 small can tomato sauce
optional: red and green pepper

Cook chicken in skillet with olive oil. Saute for 3 minutes or until done. Place all ingredients, except cheese in a crockpot and cook for 8 hours. Top each serving with a little shredded cheese. Serve chicken chilli with tortilla chips, salsa, sour cream and condiments of your choice. Serves 6.

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