Thursday, February 5, 2009

White Chicken Chili

1 Tbsp Olive oil
1 large Onion
2 stalks Celery
1 small Yellow pepper
2 cloves Garlic
2 tsp cumin
1 tsp chili powder
1/4 tsp pepper
32 oz. box chicken broth
2 chicken breasts, cooked and cubed
2 cans white cannellini beans
1 cup frozen corn
Chop onion, celery and yellow pepper into small pieces. Heat oil in a large (4 qt) saucepan and saute vegetables until tender - about five minutes. Add spices, broth, chicken, and ONE can of the beans. Simmer, covered for 20 minutes. Mash the beans from the 2nd can - this helps to thicken the chili. Add mashed beans and corn. Simmer, uncovered for another 20 minutes.

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