White Chicken Chili

Chef Justin Wiley returns to Sunday Brunch with a recipe that is not only efficient in regards to time, but tasty to the appetite.  It's finally chilly in Oklahoma and that means it's time for chili for Sunday Brunch.  Chef Justin Wiley returns with a warm, healthy and most of all chef-able delight for your kitchen.  

 

 

White Chicken Chili

Cook Time: 4 to 5 hours on HIGH; 9 to 10 hours on low

Servings: 4 to 6

 

Directions:

3 cans (15 oz each) white beans

1 medium onion, chopped

4 cloves of garlic, minced or pressed

1 can (4oz) diced green chilies

 

2 tsp ground cumin

1 tsp dried oregano leaves

1 tsp ground cayenne pepper

1/4 tsp ground cloves

1/2 tsp salt

1 to 1.25 # of boneless, skinless chicken breasts

2 1/2 cups chicken broth

 

Rinse and drain the beans.  Place them in a slow cooker.  Add the onions, garlic, chilies, spices, and salt, and stir to combine.  Place the chicken breasts over the top, and pour in the chicken broth.  Cover and cook on LOW for 9 to 10 hours, or HIGH for 4 to 5 hours.

 

When ready to serve, remove the chicken and shred the meat into bite sized pieces, using a couple of forks; set aside.  

 

You can serve this with tortillas, tortilla chips, salsa, sour cream, guacamole, chopped fresh cilantro or shredded jack or cheddar cheese.