Nov 01, 2013 by Alagasco

White Bean Chicken Chili by Chef Clayton Sherrod

Categories: Alagasco News

Fall is the perfect time to cook a big pot of chili. So fire up that natural gas stove and let’s get started! Below is a recipe from Good Heat Chef Clayton Sherrod.

White Bean Chicken Chili

2 tablespoons oilWhite Chicken Chili
2 tablespoons butter
1 large onion, chopped
1 can green chilies, diced
1 teaspoon minced garlic
1 tablespoon cumin
½ tablespoon oregano
½ teaspoon onion salt
¼ teaspoon cayenne pepper
1 teaspoon seasoned salt
3 boneless, skinless chicken breasts, browned and chopped into bite-sized pieces
3 cans chicken stock
1 can water
2 cans white beans

Heat the oil and butter in a large pot. Once heated, add onion and sauté until transparent.  Continue cooking and add chilies, garlic and spices. Sauté for 1 minute.  Drain the beans. Add the beans and the stock to the pot. Bring the ingredients to a boil. Then reduce heat and simmer for about 30 minutes. Add chicken and serve.


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