Eat! Presented by HSN Today - White Chili at HSN.com

cooking class with Alison Dubois Scutte

White Chili by Alison Dubois Scutte

Ingredients:

2 lbs boneless skinless chicken breast

2 large onions chopped

5 cloves of garlic chopped

1 tablespoon olive oil

¼ cup lime juice & 1 tsp lime zest

Red pepper flakes

2 16-oz cans great northern beans

1 (4 oz) can of green chiles

1 tablespoon cumin

1 teaspoon salt

1-2 teaspoons cayenne pepper depending on heat desired

3-4 cups chicken broth

Directions:

Heat 1 Tbs. olive oil in large skillet over medium heat.
When oil is hot, add onions and cook until translucent; put onions into crock and turn crock to high.
Wipe out fry pan, return to stove, add remaining olive oil and cook chicken over medium heat.
When the chicken is lightly browned on all sides, turn the heat up and add the garlic to the pan.
Cook for only about 30 seconds and then pour in lime juice, zest and a generous pinch of red pepper flakes.
Cook for about 1 minute or until liquid is reduced by half, scrape pan and pour all into the crockpot.
Add the next 4 ingredients and stir well. Stir in enough chicken stock to reach about 1 ½ inches below the spoon-rest indent on the crock.
Cook on high 3-4 hours or low 6 hours; keep in warm until ready to serve.
Serve with shredded Monterey Jack or Cheddar cheese and a dollop of sour cream for an extra-yummy treat!