White Chicken Chili with Lime & Tequila

It’s a Winner ~ White Chicken Chili
Ingredient List:
1 bottle of Tequila and Lime Marinade
1 pound chicken breasts
1 cup chopped onion
1 can (or more) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (not ground Cumin)
1/2 tsp dried oregano leaves
3 -15 oz cans white beans (great northern), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, ‘to taste’
Fresh cilantro, chopped
Chopped green onions for garnish
Marinate the chicken four hours to overnnight in marinade. Drain and discard marinade. Braise chicken breasts and onion on top of stove in skillet – use a little olive oil and lime juice. Cut chicken up. Place chicken in a big pot and add onions, broth, garlic, cumin, and oregano. Add drained and rinsed beans. Add bell peppers and Jalapeno peppers. Chop up fresh cilantro and add last 15 to 20 minutes before serving.
I used extra cumin powder and oregano.

Since we were serving our Monday Bridge ladies lunch, we needed a unique, i.e. wild and crazy presentation, so we ladled the chili/soup into our bright red Inn at Harbour Ridge mugs, added a slice of jalepeno and more chopped fresh cilantro on top. Now comes the fun! Next we poured just a little Tequila into shot glasses and hung a lime wedge on the side….telling the ladies their Tequila ‘shot’ was for their soup!

Here at the Inn we “present” our breakfast and luncheon entrees so they understood that the chicken breasts had been marinated in Tequila and Lime. They loved their little shots! Course, they love anything with a little alcohol in it! I’m fairly certain guys would get a kick out of this fun way to serve chili, too! Anyone for a few bars of ‘Tequila makes my clothes fall off?’

No, not here! Not at bridge!!! Of course, one or two of the braver ladies did take proper direction on how to ‘lick it, slam it, bite it!” This was not a boring Goren afternoon bridge session, was it, ML?

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