Wednesday, October 29, 2014

White Chicken Chili

One of the highlights of this past summer for me was loading the kids into the car and heading on a not-quite-two-hour road trip to see one of my best friends.  The hours between us and life, in general, keep us from seeing each other more than once or twice a year these days.  But during that visit, she presented me with this amazing recipe and made me promise to try it.  The very next weekend, I did, despite the summer heat.  I have made it three times since and it is a huge hit with my family.  And every time I make it, I get to enjoy some good memories, too.

  • 1 rotisserie chicken, de-boned and diced
  • 3 medium onions, diced (I used a large and medium)
  • 3 tsp garlic, minced
  • 3-4 cans great northern beans
  • 2 (32 oz) chicken stock (by order of the recipe author, this must be stock and not broth)
  • 1 (4 oz) can green chilis
  • 3 tsp salt
  • 3 tsp ground cumin
  • 3 tsp dried oregano
  • 1 1/2 tsp pepper
  • 1 1/2 cup whipping cream
  1. Saute garlic and onion in oil.
  2. Add remaining ingredients EXCEPT for whipping cream.  Simmer 30-45 minutes
  3. Add whipping cream (and some corn starch if you would like a thicker broth).  Simmer 5-10 minutes.
  4. Garnish with shredded cheddar and sour cream, as desired.

Difficulty: easy
Time: 15 minutes prep, 35-55 minutes simmer
Source: one of my besties, Jen

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