Page 176 - 2016TOHCookbook

Cha! White Chili
Texas Pete
INGREDIENTS
Serves 4 to 6
1 tablespoon unsalted butter
1 small yellow onion, chopped
2 garlic cloves, chopped
1 (4-ounce) can green chiles
1 teaspoon salt
1⁄2 teaspoon ground white pepper
1⁄2 teaspoon ground cumin
1 teaspoon dried oregano or marjoram
2 tablespoons Cha! by Texas Pete sriracha sauce
8 ounces boneless skinless chicken breast, cooked and shredded 1 (28-ounce) can white beans, drained and rinsed
1 cup chicken stock
1⁄2 cup shredded Monterey Jack cheese, for garnish
1⁄4 cup chopped cilantro, for garnish
PREPARATION
1. Heat the butter in a large saucepan over medium-high heat until melted. Add the onion and garlic and sauté until the onion is softened, about
2 minutes.
2. Add the chiles, salt, pepper, cumin, oregano and sriracha and cook for 1 minute to blend the flavors.
3. Stir in the chicken and beans, add the stock and bring to a boil. Lower the heat to low and simmer for 30 minutes.
4. Ladle into serving bowls and garnish with cheese and cilantro.
PAGE 160 | UMASS DINING