Saturday, February 26, 2011

Chili Day

Growing up I had never tried or really even heard of white chili. The only chili we had was regular red chili. About a year ago, I discovered white chili and I fell in love. I fall in love with a lot of foods, but they usually involve sugar, so this was rare for me. Call me weird, but the forst thing I did after that potluck was look up recipes for white chili. I saw a yummy looking one, and went for it with some changes, it was perfect! So here's what you need for white chili
Onion, chicken, northern beans, green chilies, chicken broth, cumin, salt, garlic powder, oregano, and sour cream. Saute chicken and onion in a large skillet
Cook until onions are almost cooked through; set aside
In a large pot, combine beans, green chilies, chicken broth, cumin, salt, garlic powder, and oregano
Bring to a boil, then add the chicken mixture into the pot
Stir together, cover, and simmer for 30 minutes. Turn off the heat and add the sour cream
Combine until the chili turns white
Here's a close up, you can see all the ingredients 
Let sit about 5 minutes. Scoop into bowls and serve with shredded monterey jack cheese on top!

Creamy White Chili
1 rotissere chicken or 3 chicken breast, cubed
1 onion
1 (14 oz.) can chicken broth
2 (15-1/2 oz.) cans Great Northern beans, drained and rinsed
2 (4 oz.) cans chopped green chilies
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
1/2- 1 cup sour cream
shredded Monterey Jack cheese (optional)

In a large skillet, saute chicken and onion in oil. Cook until chicken is cooked through or onion is almost cooked through. Remove from heat and set aside. In a large pot, combine beans, broth, chilies, garlic powder, salt, cumin, and oregano. Bring to a boil, then add in the chicken and onion mixture. Cover and simmer for 30 minutes. Remove from heat, stir in sour cream 1/2 cup at a time (you may not need all of the sour cream). Let sit for 5 minutes. Serve with shredded cheese on top!

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