White Chili Surprise

Switch up chili night with a white chili recipe from Frisco Style Magazine

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 1 batch

INGREDIENTS

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• 3 limes including zest

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• 1/2 cup(s) tequila

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• rred pepper flakes

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• 3 16 oz. can(s) northern beans drained

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• 2 pound(s) boneless skinless chicken breasts

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• 2 large onions chopped

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• 5 clove(s) garlic chopped

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• 1 tablespoon(s) olive oil

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• 8 ounce(s) green chilies

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• 1 tablespoon(s) plus 1 tsp. cumin

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• 2 teaspoon(s) cayenne pepper divided

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• 1/4 teaspoon(s) ground cloves

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• 6 cup(s) chicken stock

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• 3 cup(s) grated Monterey Jack

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• rsour cream

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• rfresh green onions chopped

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INSTRUCTIONS

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1. Place chicken breasts in a container that can be covered (large zip lock bag will work).

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2. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Juice all 3 limes and pour over chicken. Pour the tequila over the chicken and add 1 tsp. cumin and 1 tsp. cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for at least 3 hours.

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3. Heat olive oil in stockpot and add onion and sauté for about 10 minutes until translucent. Add garlic, green chilies, cumin, cayenne pepper, and cloves and sauté for 10 minutes.

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4. Add chicken stock and bring to boil. Reduce heat to simmer and add beans.

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5. Grill chicken breasts for 5 minutes and pour remaining marinade over the chicken breasts on the grill. Turn the chicken breasts and grill the second side for 4 minutes.

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6. Remove the chicken breasts from the grill and cut into small cubes.

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7. Add the cubed chicken and cheese to the chili and stir until the cheese melts.

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8. Ladle into bowls and serve with remaining cheese, chopped green onions and sour cream. Salt to taste.

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