White Rabbit Chili
A creamy and delicious winter soup, one that your family will love.
Ingredients
- 2 c cubed rabbit meat
- 1 Tb extra virgin olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp oregano
- 3 Tb flour
- 3 1/2 c chicken broth
- 1 can (4 oz diced green chilies)
- 1 jalapeno pepper (de-seeded and minced)
- 3 cans great northern beans (14.5 ounce each, rinsed and drained)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp white pepper
For Topping
- shredded Monterrey jack or white cheddar cheese
Instructions
- To begin, in your Dutch oven, heat the extra virgin olive oil over medium heat. Toss in the rabbit and cook until it is opaque.
- When it is opaque, scoop the rabbit out with a slotted spoon and set it aside in a dish.
- Toss your onion & garlic in the pot into the drippings and cook until tender and lightly golden.
- When your onion and garlic are golden, reduce your heat to low and sprinkle in the flour, stir to coat.
- Add in the cayenne pepper, oregano and cumin. Stir that into the onions and garlic.
- Pour in the chicken broth, green chilies, jalapeno, beans, rabbit, salt and peppers.
- Bring the soup to a boil, reduce the heat and cook for about 15-20 minutes or until the rabbit is cooked through and tender.
- Serve topped with the shredded cheese.
Nutrition
Serving: 1cCalories: 273kcalCarbohydrates: 15gProtein: 29gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 73mgSodium: 795mgFiber: 3gSugar: 3g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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