White Bean & Chicken Chili
Miz Helen's Kitchen
Ingredients
1 pound ground chicken
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 cup green chili's, chopped
1 teaspoon chili powder
1 teaspoon chipotle chili powder
2 teaspoon's cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne
2 (15.5 ounce cans) Great Northern White Beans
3 cups chicken broth
3 corn tortillas, torn
Longhorn or Sharp Cheddar Cheese For Garnish
Fresh Cilantro for Garnish
Directions
In a heavy dutch oven or soup pot, heat the vegetable oil.
Cook the ground chicken, then add the onion, garlic, and green chili's.
Mix well and cook for 5 minutes.
Add the chili powder, chipotle chili powder, cumin, oregano, salt, pepper and cayenne. Stir together until the spices are completely incorporated.
Stir in the 2 cans of beans and mix well.
Pour in the chicken broth and mix well.
Tear the tortillas and mix in until they begin to dissolve into the chili mix.
Cook on low heat for 30 minutes. Lower to simmer until ready to serve.
Garnish with cheese and cilantro.
Enjoy!
Recipe Tips
If you want a thicker chili, add less chicken broth and more tortilla's.
If you want a thinner chili, add more chicken broth and less tortilla's.
My Grandmother would say: " sometimes we need to stretch it, and sometimes we don't" .