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* Exported from MasterCook *
White Chili Valencia
Recipe By : Candice Valencia
Serving Size : 18 Preparation Time :0:00
Categories : Volume 10-06 Jun 2007
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil -- or more as needed
8 chicken breast halves -- skinned and boned
cut into 1-inch cubes
1 large sweet onion -- diced
6 garlic cloves -- minced
2 tablespoons ground cumin
3 cans white beans (15-19 ounces), your choice
3 cans garbanzo beans (15-19 ounces)
2 cans chopped green chilies (4-6 ounces each)
4 cans chicken broth
2 cups white wine
1 tablespoon chili powder
1 tablespoon hot pepper sauce -- or more to taste
Garnishes:
1/2 pound cheese -- shredded
1/2 large sweet onion -- diced
Heat oil in a large stockpot; sauté chicken, onions and garlic until onions
are tender.
Add cumin, beans, and chilies, with their juices to chicken mixture. Add
broth and wine. Add chili powder and hot pepper sauce.
Simmer for at least an hour or more.
If it needs to be thinner, add more chicken broth; if you like it thicker,
mash some of the cooked beans and stir them through the chili.
Serve with shredded cheese and diced onions on the side.
Optional variation: Substitute 2 cans of white corn for a can of the white
beans and a can of the garbanzo beans.
NOTES : Formatted in MasterCook by Art Guyer
Prepared and served by Art Guyer on June 14, 2007. We served this with
rice, putting a little in the bowl and then covering it with the rich white
chili. Also a salad on the side. This amount made enough for two meals for
the 6 of us, and probably some left over. This is our daughter's recipe.
Contributed to the FareShare Gazette by Art; 16 June 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 159 Calories; 8g Fat (51.5% calories from
fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 238mg
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
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