• NYT E-Z Dinner - 02

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:30:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Chicken Chilli
    Categories: Poultry
    Yield: 5 servings

    2 tb Olive oil
    1 lg Yellow onion; chopped
    1 lg Jalapeno pepper; seeded,
    - ribs removed, fine chopped
    2 tb Minced garlic
    1 ts Dried oregano
    1 ts Ground cumin
    1/2 ts Sweet paprika or chilli
    - spice mix
    pn Cayenne pepper; to taste
    1 ts Kosher salt, more to taste
    Fresh cracked black pepper
    4 c Chicken broth
    30 oz (2 cans) cannellini beans;
    - rinsed, drained
    8 oz (2 cans) diced green
    - chilies
    3 c Cooked shredded chicken
    1 c Corn kernels
    1/2 Lime
    Lime wedges; to serve

    MMMMM-----------------------TOPPINGS (OPT----------------------------
    Shredded Cheddar or Monterey
    - Jack cheese
    Pickled jalapeno slices
    Diced avocado
    Sour cream
    Chopped fresh cilantro
    Crushed tortilla chips, to
    - serve (opt)

    In a large Dutch oven or pot, heat the olive oil over
    medium heat. Add the onion and jalape|#o and cook,
    stirring often, until the onions are tender, about 6
    minutes. Add the garlic, oregano, cumin, paprika,
    cayenne, salt and a few grinds of black pepper, and cook
    for 1 minute, until fragrant.

    Add the chicken broth, cannellini beans and diced green
    chiles with their liquid; bring to a boil over
    medium-high heat. Lower the heat and simmer, stirring
    occasionally, until the broth has reduced by about half,
    18 to 20 minutes. Off the heat, use a wooden spoon to
    mash some of the beans against the side of the pot.
    Continue mashing the beans until the broth is noticeably

    Return the pot to medium, stir in the chicken and corn,
    and cook until heated through, about 3 minutes. Juice
    the lime half over the pot, then taste for seasonings
    and add more salt, black pepper, and cayenne, if

    Serve the chilli in bowls topped as you like with a lime
    wedge, shredded cheese, pickled jalapenos, diced
    avocado, sour cream, chopped fresh cilantro, and/or
    crushed tortilla chips.

    By: Lidey Heuck

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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