Chili

White Chicken Chili

A family favorite....so good!
by Our Best Bites

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth
*add 1/2 t coriander

1 C sour cream,

1/2 C Heavy Cream

Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado

Cayenne Pepper

Tortilla Chips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Crock pot cream cheese chicken chile

completerecipesdotcom

Ingredients List

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin
• 1 t chili powder
• 1 t onion powder
• 1 8-oz pkg. cream cheese

Directions

Put the chicken in the crock pot.

Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.

Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese.

Shred the chicken into large pieces
and serve over rice.

Can also serve in tortillas or taco shells.