Bob Talbert's White Chili

Submitted by Redox

"Bob Talbert was a columnist for the Detroit Free Press for 31 years. He created this recipe and included it in one of his columns. It was so good that a friend asked his permission to add it to his restaurant's menu. I've seen a couple of recipes here that look like his but don't include the same seasoning amounts that I got from his recipe. The 2 teaspoons of ground cumin and 1/4 teaspoon of cayenne are supposed to be "heaping". It is possible that the version of his recipe I cut out of the newspaper was a later one that he'd improved upon. Personal note: I never bake or microwave the chicken breasts. Poaching them in simmering water works much better. I also use "Better Than Bouillon" for the chicken broth (never buy chicken base that lists salt as the first ingredient). I wanted to post the recipe exactly as Bob Talbert wrote it so I included his baking instruction. You can really speed up the process by cutting the raw chicken into bite-sized cubes and adding along with the chicken broth."

 

• 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

1. Bake chicken breasts at 350 degrees for 1/2 hour, or microwave them per.
2. your unit's instructions.
3. When ready to use, chop the breasts into bite-sized cubes. Saute the onions.
4. and garlic in one Tbs of olive oil in a 5 quart pot until you can see.
5. through the onions and the garlic smells great.
6. At this point stir in a 4 oz can of chopped green chilis with liquid into.
7. the onions and garlic. Add the beans, broth and chicken to the onions and.
8. garlic. Add the cumin, oregano, cayenne, and hot sauce.
9. Heat until it starts to bubble (10 to 15 minutes) and serve with cornbread.
10. or garlic bread. Makes 6 servings.
11. recipe.