Chicken Chili Blanco
…with mozzarella on top…
Chili Blanco
Ingredients
1 lb. skinless, boneless chicken breasts
2 small (15 oz) cans (or one box) chicken stock
1 small (15 oz) can sweet white corn, drained
2 small (15 oz) cans white beans (Great Northern or Cannellini), drained and rinsed
1 small (15 oz) can diced tomatoes with green chilis (Like Ro-Tel), drained
1 Tbsp. cumin
1 small onion, chopped
3 cloves of garlic, crushed
1 tsp. garlic powder
1 tsp. olive oil
Directions
Heat the olive oil in a large pot. Add the garlic and onion, and sautee until transluscent. Add the chicken and broth. Bring to a boil and add remaining ingredients. Cover, and lower heat for about 40 minutes, stirring occasionally. Shred the chicken (it should shred easily), and stir well. Top with sour cream and/or cheese.
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Forgot to tell you – we used this recipe for a chili cook-off with a few friends, and we won two categories! Best Chili and Most Unique. And there was another white chili there! Super yummy and easy too.
Thats awesome!! Congrats! I tend to forget about this recipe… glad it was such a hit!
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