EGL 82194 Jan Newsletter P1_EGL82194 January Newsletter | Page 13

January
RECIPE
of the MONTH
White Chicken Chili
INGREDIENTS
• 1 pound boneless skinless chicken breasts,
chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chiles
•
•
•
•
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern
beans, drained, divided
• 1 cup shredded Monterey Jack cheese
• Sliced jalapeno pepper, optional
METHOD
1. In a Dutch oven over medium heat, cook
chicken and onion in oil until lightly browned.
Add garlic; cook 1 minute longer. Stir in the
broth, chiles, cumin, oregano and cayenne;
bring to a boil.
2. 2. Reduce heat to low. With a potato masher,
mash one can of beans until smooth. Add to
saucepan. Add remaining beans to saucepan.
Simmer for 20-30 minutes or until chicken is
no longer pink and onion is tender.
3. 3. Top each serving with cheese and, if desired,
jalapeno pepper.
JANUARY
eaglebrooke newsletter 13