![]() The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". ![]() The cookie is used to store the user consent for the cookies in the category "Analytics". This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Serve hot with cheese, cilantro and lime wedges. Turn to simmer for 15 minutes.ĭrain and rinse the beans and add to the pot.Īdd chicken and corn and simmer until heated through. Heat the olive oil in a large pot over medium heat.Īdd the onion and cook gently until it becomes translucent.Īdd the garlic and saute until it just starts to brown.Īdd broth, chilis, and spices and bring to a boil. Shredded Cheddar Cheese (or Monterrey Jack), chopped Cilantro and Fresh Lime Wedges for garnish. ½ teasp Cayenne (more or less, depending on your taste for heat) (Of course, adding it at the end, you can easily forgo the cilantro if you’re one of the unfortunates who only taste soap.)ġ# Cooked Chicken(poached breasts, leftover rotisserie or roasted chicken, etc)ģ 15oz cans White Beans (white kidneys, great northern…) Heading into the chillier seasons with a hot and zesty chili! This white chili is a nice change from the tomato-y, more traditional chilis, with the fresh flavors of lime and cilantro added at serving.
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