Chicken Chili

For six generous servings, sear until soft one large white onion and a big poblano chopped with a couple of cloves of minced garlic. Add about a pound of cubed boneless chicken or turkey breast, cook until done through. Mix with one 15 oz. can of great northern, navy, or cannellini beans, one of pinto,  a cup of chicken broth, and a can of Rotel.

Season with cumin, oregano, and white pepper to taste. Some people add basil, but don’t. Cook on low heat, stirring occasionally, until you get a heavy consistency. Crema is a nice touch.

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