Bob Talbert's White Chili
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 2 cups white onions, finely chopped
- 2 tablespoons garlic, minced
- 1 1⁄4 lbs chicken breasts, skinned and boned
- 1 quart chicken broth
- 4 ounces chopped green chilies, undrained
- 2 teaspoons ground cumin, heaping
- 2 teaspoons oregano
- 1⁄4 teaspoon ground cayenne pepper, heaping
- 2 dashes Tabasco sauce
directions
- Bake chicken breasts at 350 degrees for 1/2 hour, or microwave them per.
- your unit's instructions.
- When ready to use, chop the breasts into bite-sized cubes. Saute the onions.
- and garlic in one Tbs of olive oil in a 5 quart pot until you can see.
- through the onions and the garlic smells great.
- At this point stir in a 4 oz can of chopped green chilis with liquid into.
- the onions and garlic. Add the beans, broth and chicken to the onions and.
- garlic. Add the cumin, oregano, cayenne, and hot sauce.
- Heat until it starts to bubble (10 to 15 minutes) and serve with cornbread.
- or garlic bread. Makes 6 servings.
- recipe.
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