white chicken chili-yum
#23645 - 10/16/03 07:45 PM
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*use more chicken and cheese as desired
Prep Time: approx 10 min.
Cook Time: approx 20 min.
Ready in: approx 30 min.
Makes: 8 servings
2 tablespoons vegetable oil
2 onion, chopped
Crushed garlic to taste
2 (4 ounce) cans diced jalepeno peppers
2 (4 ounce) cans chopped green chile peppers
1 tablespoon & 1 teaspoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground cayenne pepper
4 (14.5 ounce) cans chicken broth
6 cups chopped cooked chicken breast
6 cans (15 ounce) white beans
2 cups shredded Monterey Jack cheese
1. Heat oil in large saucepan, medium-low heat. Slowly cook & stir onion until tender. Mix garlic, jalepeno, green chile pepper, cumin, oregano, and cayenne. Continue cooking & stir mixture until tender about 3 min. Mix chicken broth, chicken, and beans. Simmer 15 min, stirring occasionally.
2. Remove mixture from heat. Slowly stir in cheese until melted. Serve warm.
*Note: you can substitue what you want as you might not like it spicy.
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they actually make Monterey jack soy cheese - it's pretty good!
I'd serve this over rice, or with low fat cornbread, or baked corn chips. to get a higher soluble fiber basis.
Sounds delicious!
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Heather,
Good ideas, I wasn't aware of the soy cheese, oops. I hope all enjoy it!
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