From lindatn@bellsouth.net Wed May 10 17:37:01 2000 Date: 8 May 2000 21:14:07 GMT From: Linda/Tennessee Newsgroups: rec.food.recipes Subject: White Chicken Chili (3) Collection Followup-To: rec.food.cooking White Chicken Chili Southwest White Chili White Chili White Chicken Chili Yield: 8 Servings 1 tsp Lemon pepper 1 tsp Cumin seed 4 Chicken breasts without skin 1 Cloves Garlic; chopped finely 1 cup Onion 16 oz Green chiles; undrained 1 tsp Ground cumin 3 Tbsp Lime juice 28 oz Great northern beans; undrained 2/3 cup Tortilla chips; crushed 2/3 cup Fat-free Monterey jack cheese In a large saucepan, combine 2 and 1/2 cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the chicken breast halves, and return to a boil. Reduce the heat to low, and simmer 20 to 30 minutes, or until chicken is fork tender and the juices run clear. remove the chicken from the pan and cut into tiny pieces. Defat the broth (put in refrigerator, and skim off congealed fat), return to the saucepan, and place the chicken back in the stock. spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute. Add to the chicken, then saute the onions in the same skillet, cooking until tender. Add the cooked onions, corn, chiles, cumin, and lime juice to the chicken mixture. Bring to a boil. Add beans and simmer until thoroughly heated, about 45 minutes. To serve, place about 1 Tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over, and serve with salsa. Southwest White Chili Yield: 4 Servings 1 Tbsp Olive oil 1 lbs Chicken,boneless,chopped 1/4 cup Onion, chopped 1 cup Chicken broth 1 4 oz can Green chilies 1 tsp Garlic powder 1 tsp Cumin 1/2 tsp Dried Oregano 1/2 tsp Cilantro Chopped 1/8 tsp Cayenne Pepper, or to taste 1 19 oz can Cannellini Beans Monterey Jack Cheese Garnish Fans of Southwestern cuisine will enjoy this version of white chili, flavored with chopped green chiles and onion, and simmered in a broth blended with garlic, oregano, cilantro and ground red pepper. Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. Stir in chicken broth,green chilies, garlic powder, ground cumin, oregano leaves, cilantro and ground red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Presentation: Garnish with cheese and sliced green onions. White Chili Yield: 4 Servings 1 can Cooking Oil Spray (Pam) 1 Tbsp Olive Oil 1 lb Chicken Breast; skinned, - boned, diced 1/2 cup Shallots; chopped 3 Cloves Garlic; minced 1 can Tomatillas (18oz); drained - and coarsely chopped 1 can Rotel Tomatoes; chopped but - not drained 1 can Chicken Broth (13oz) 1 can Chopped Green Chile Peppers; - not drained 1/2 tsp Oregano flakes 1/2 tsp Coriander Seeds; crushed 1/4 tsp Ground Cumin 2 can Cannellini Beans; drained 3 Tbsp Fresh Squeezed Lime Juice 1/4 tsp Black Pepper 1/4 cup Sharp Cheddar cheese; grated Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Rotel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. lindatn@bellsouth.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.