St Louis Chili Recipes
WHITE CHICKEN CHILI
The original recipe comes from Lewis & Clark's in St. Louis. I asked them for the recipe and they gave it to me! I have modified it a little bit over the years to make it a little easier and less time consuming. This chili gets rave reviews from everyone that has tried it. I served it at Bunco one night along with another kind of soup. There was barely enough of this leftover for my husband to have one bowl! I have also found that you can put alot less cheese than the recipe calls for and it is still good - however, you can never have too much cheese! Can you? It is best to make it a day or two ahead of time and just reheat and serve. The longer it sits the better it gets! It is great on a cold night with cornbread or hot crusty bread.
Provided by Sky Hostess
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup or stock pot saute onion in olive oil until translucent.
- Add garlic, chilies, cumin, cayenne pepper, and oregano. Saute for 2-3 minutes.
- Add chicken stock and chicken breasts. Cook until chicken is tender, approximately 15-20 minutes. Remove chicken from the pot and shred chicken with fork.
- Return chicken to pot and add the great northern beans and cheese. Simmer until cheese is melted, stirring occasionally.
- Serve with garnishes of sour cream and chopped jalapeno peppers.
- Enjoy!
Nutrition Facts : Calories 670.7, Fat 26.4, SaturatedFat 13.2, Cholesterol 150.4, Sodium 1004.7, Carbohydrate 43.2, Fiber 12.9, Sugar 3.8, Protein 65.3
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