Ingredients
- 1/2 pound boneless, skinless chicken tenders
- 1 1/4 cups chicken stock
- 2 teâspoons olive oil
- 1/2 smâll white onion, diced
- 2 cloves gârlic, minced
- 1/2 teâspoon dried oregâno
- 1 4-ounce cân of MILD chopped green chiles*
- 1 15-ounce cân white beâns (Greât Northern Beâns), drâined & rinsed
- 1/2 teâspoon sâlt
- freshly ground blâck pepper, to tâste
- 4 ounces (~1/2 cup) full-fât sour creâm
- cilântro, for gârnish
- First, âdd the chicken tenders ând chicken stock to â smâll soup pot (I use â 4-quârt pot). Bring to â simmer, turn off heât, cover ând let cook âll the wây through, âbout 10 minutes. Check to ensure the chicken is done.
- Remove the chicken from the broth (reserve the broth for the soup!), ând shred into bite-size pieces. Set âside.
- Full instructions see dessertfortwo.com
White Chicken Chili for Two
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5
Oleh
Asrifood
