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Mexican And Hispanic - White Chicken Chili Post by :anosek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3022

Click below to download : Mexican And Hispanic - White Chicken Chili (Format : PDF)

Mexican And Hispanic - White Chicken Chili

2 lbs. boneless chicken breasts
1 stalk celery, cut into large pieces *
1 carrot, cut into large pieces*
1 small onion, cut into large pieces*
1/2 tsp. pepper*
1/4 tsp. salt*
1 jar (3 lbs.) great northern beans
1 tbsp. olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 to 8 oz. chopped mild green chilies
1 or 2 jalapeno peppers, diced (optional)
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. salt
6 Cups chicken broth/stock (not necessary if making own stock)
3 Cups shredded Monterey Jack/cheddar/cojack cheese
salsa and sour cream

Place chicken in heavy, large pot and cover with 6 cups cold water (and "*" items, if making stock). Cook until chicken is tender, about 30 minutes. Strain broth and reserve. (Taste broth to make certain it is strong enough for you. If not, you can add boullion cubes.) Cool chicken and cut into small chunks.

Drain beans. Heat oil in large pot and sauté onions until translucent. Stir in garlic, green chilies, jalapenos, and spices. Sauté 2 minutes.

Add beans and chicken stock. Bring to a boil. Cook, stirring occasionally, about 1 hour. Add chicken and 1 to 2 cups of cheese and reheat well.

Serve with cheese, salsa, and sour cream. This is even better the next day.
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Mexican And Hispanic - White Chili Mexican And Hispanic - White Chili

Mexican And Hispanic - White Chili
1 medium onion -- chopped 2 cloves garlic -- minced 1 Tablespoon oil 4 cups chicken broth 2 (15 1/2 oz.) cans great northern beans -- rinsed and drained 1 (4 oz.) can green chiles 2 Tablespoons minced fresh cilantro 1 Tablespoon fresh lime juice 1 teaspoon ground cumin 1/8 to 1/4 teaspoon adobo seasoning -- optional 2 Tablespoons cornstarch 1/4 cup cold water 2 to 3 cups cubed cooked chicken breast meat Garnishes: shredded Mexican blend cheese, additional cilantro, chopped green onions, additional lime juice, and/or sour cream -- optional In a large saucepan, cook onion and garlic in oil

Mexican And Hispanic - Chili -  Venison And Black Bean Chili By Risag Mexican And Hispanic - Chili - Venison And Black Bean Chili By Risag

Mexican And Hispanic - Chili -  Venison And Black Bean Chili By Risag
1/2 cup vegetable oil 2 (2.5 lb) venison roast (boned and trimmed) -- chopped coarsely 2 ancho chiles -- cored and seeded 1 lb onions -- chopped coarsely 2 bay leaves 1/2 small head garlic -- peeled & minced 1 tbsp black peppercorns -- crushed 1 tbsp ground cumin 1 tbsp paprika 1 1/2 cups chicken stock 1 lb tomatoes -- peel, seed and chop 1 1/2 (12 oz) bottles dark beer 1 jalapeno pepper -- seeded and chopped 1 other chile pepper -- seeded and chopped 2 tbsp fresh oregano -- chopped fine 2 tbsp fresh thyme -- chopped fine