Thursday, November 1, 2012

White Chicken Chili

Chicken breasts, boiled and diced or shredded
1 pound
Northern Beans, do not drain
48 oz
16 oz
Shredded Cheese
1 cup
Corn, drained, *optional
1 can
Chicken broth
1-2 cans (14oz) depending how thick you want it
to taste
to taste

  1. Boil the chicken breasts until they are cooked all the way.  Cut into cubes or shred.  *For quick and easy shredding use kitchen aid, while chicken is still hot*
  2. Combine all ingredients, except cheese into a large pot.
  3. Cover and simmer for about 1 hour.  Stir occasionally.  If too thick, add more chicken broth.
  4. Add cheese about 10 minutes before serving.  
Love this recipe...I try to keep these ingredients on hand, because it is so quick and easy to whip up.

Make sure to shred while chicken it is still hot!  It works like a charm.
Not the best picture, but it is super tasty.  We like to serve with additional cheese, sour cream and rolls.

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