White Chicken Chili

As we were preparing our grocery list for the week, we had decided to make Chicken Tortilla soup. To make sure we had all the necessary ingredients, I pulled the recipe book down from the shelf (not a cookbook but a notebook we put print outs of recipes in sometimes).   Before reaching the soup recipe, I happened across a White Chicken Chili recipe and Paul suggested we try that.  So we did.

Ingredients:

• 2 -3 T of Extra Virgin Olive Oil
• 1 med onion diced small
• 2 large cloves of garlic – crushed and minced
• 1 ½ lbs of Chicken Breasts – diced
• 2 cans of Beans (Pinto, Cannellini, (add 1 of Black beans for variety)
• 1 small can of green chili’s – diced
• 1 med can of Las Palmas Green Enchilada Sauce
• 1 jalapeño minced (if you like it hot don’t remove the ribs or seeds)
• ½ t of cayenne (optional)
• 2 teaspoons of ground cumin
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 T of Masa Harina / or 2 corn tortilla’s
• 2 T of cilantro – minced

We got the necessary ingredients from the store(s) - Costco and Safeway.  I then relaxed a bit and at about 4 p.m. started the prep.  I decided to get everything ready ahead of time.  I cut the jalapeno pepper, the onion, the garlic and the cilantro and the chicken.  Drained and rinsed the beans and opened the cans of chili peppers and enchilada sauce.  I didn't get the spices ready though I had them all out (having them in small bowls would have made things easier). 

It came together really quickly once I had everything prepared and it was really tasty.  Will definitely have again.  I think it made about 6-8 bowls.  Just enough for one meal.  So next time I'll double the recipe so that there will be leftovers.

Of course, no pictures of the completed chili ...