7.12.2007

White Chicken Chili


6 skinless chicken thighs (1 1/2 pound)

1 large onion, chopped (1 cup)

1-2 cloves garlic, finely chopped

1 can (14 ½ ounces) chicken broth

1 can (15 ounces) White shoepeg kernel corn.

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 1/2 teaspoon salt

1 teaspoon red pepper sauce

2 cans (15 to 16 ounces each) great northern beans, rinsed and drain

3 tablespoons lime juice

Cilantro, chopped fresh

Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt, pepper sauce in 3 to 6-quart slow cooker. Add chicken. Cover and cook on low heat setting 4-5 hours or until chicken is tender. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken~ into pieces. Discard bones; return chicken to slow cooker. Stir in beans, com, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans are hot. 8 servings.

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