Monday, December 30, 2013

White Chicken Chili

1 tablespoon Ghee
1 onion, chopped
3 cloves garlic, minced
1 tablespoon cornflour
3 ounces canned diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
48 oz low sodium chicken broth
1 whole chicken roasted and shredded
2 cans organic white beans
10 oz bag of frozen organic corn


Heat the ghee in a dutch oven over medium heat, add onion cook until tender. Remove from heat and mix in the garlic. Add cornflour, thoroughly coat. Return to heat and add jalapeno, green chile peppers, cumin, oregano and cayenne, stir in the chicken broth, 1 can of white beans (do not rinse) In a small food processor or with a stick blender, emulsify a half can of white beans for added thickness. Add remaining beans to chili. Add previously roasted whole chicken and corn. Simmer 15 minutes, stirring occasionally.

Add fresh cilantro, sour cream or Shredded Monterey Jack Cheese

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