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White Chicken Chili Recipe
Ok gents, I got the lady to type up her recipe for the white chicken chili that I brought.
Ingredients:
4-6 boneless/skinless chicken breasts
1 medium yellow onion, chopped
1 tbls mince garlic
¼ cup chopped jalapeno peppers
2 cans chicken broth (approx.)
½ stick of butter
Salt/Pepper to taste
Chili Powder to taste
2 cans White Hominy
2 cans Great Northern Beans
2 cups grated mozzarella cheese
Garnish:
Cilantro
Sour Cream
Cheddar Cheese
Salsa
Instructions:
Boil chicken breasts until cooked (or, you can purchase 2 pre-cooked rotisserie chicken and use the both the white/dark meat). Chop or shred the cooked chicken. Turn on stove to medium heat. In a large pot, melt butter then add in chopped onion and garlic until lightly browned and fragrant, then add the jalapeno peppers. Add white hominy and great northern beans and mix together. Add 1 can of the chicken broth, s/p and chili powder and stir. Cook on medium to high heat for 1 hour, stirring occasionally and adding additional chicken broth as needed. Then, add in chopped or shredded chicken, mix well, and cook for an additional hour on medium to low heat adding more chicken broth as needed.
Chili can be transferred to a crock pot to cook for additional time, or can remain on stove top until thoroughly cooked and white hominy and beans are both soft. Chili contents can also be stored in a refrigerator and then later transferred to a crock pot for reheating.
Before serving, ensure to chili is hot and mix in the mozzarella cheese. Cilantro can also be added before serving to add color, or can be offered on the side as a garnish/accompaniment.
*Please note that these are approximate instructions; quantities may vary based on equipment, personal taste preference, etc.
Ok gents, I got the lady to type up her recipe for the white chicken chili that I brought.
Ingredients:
4-6 boneless/skinless chicken breasts
1 medium yellow onion, chopped
1 tbls mince garlic
¼ cup chopped jalapeno peppers
2 cans chicken broth (approx.)
½ stick of butter
Salt/Pepper to taste
Chili Powder to taste
2 cans White Hominy
2 cans Great Northern Beans
2 cups grated mozzarella cheese
Garnish:
Cilantro
Sour Cream
Cheddar Cheese
Salsa
Instructions:
Boil chicken breasts until cooked (or, you can purchase 2 pre-cooked rotisserie chicken and use the both the white/dark meat). Chop or shred the cooked chicken. Turn on stove to medium heat. In a large pot, melt butter then add in chopped onion and garlic until lightly browned and fragrant, then add the jalapeno peppers. Add white hominy and great northern beans and mix together. Add 1 can of the chicken broth, s/p and chili powder and stir. Cook on medium to high heat for 1 hour, stirring occasionally and adding additional chicken broth as needed. Then, add in chopped or shredded chicken, mix well, and cook for an additional hour on medium to low heat adding more chicken broth as needed.
Chili can be transferred to a crock pot to cook for additional time, or can remain on stove top until thoroughly cooked and white hominy and beans are both soft. Chili contents can also be stored in a refrigerator and then later transferred to a crock pot for reheating.
Before serving, ensure to chili is hot and mix in the mozzarella cheese. Cilantro can also be added before serving to add color, or can be offered on the side as a garnish/accompaniment.
*Please note that these are approximate instructions; quantities may vary based on equipment, personal taste preference, etc.
