white chicken chili recipe

Tuesday, October 22

My mom first introduced us to this soup and I still remember eating it during the cold Virginia winters in high school. It is easy and relatively quick to make -- perfect when you don’t have tons of time on your hands after a day at work. Also this chili recipe is low in calories {chicken not beef} and high in fiber and vitamins so I’m hoping it helps fend off the nasty cold going around Houston right now.
We served it on Monday evening with a glass of red wine & some rolls I found in my freezer. It was absolutely delicious. Not to mention it was the perfect meal for the cool front we are having. And by cold front I mean it is in the 70s…

White Chicken Chili
{Adapted froCollegiate Stuffed Cougar Too}
1 T. salad oil                                  
2 cans (15-19 oz.) Great White Northern Beans, drained
1 Medium Onion, chopped         

1 Can (12 oz.) White Corn,  Drained
1 clove Garlic, minced                  

1 can green chilies peeled and chopped
1 t. ground cumin                               

4  chicken Bouillon Cubes
2-3 boneless chicken breasts, cut into 1/2 inch - 1 inch chunks
3 cups water

Preheat oven to 350.  In a small pan, add oil and saute onion, garlic and cumin until onion is tender.
In 2 1/2 quart casserole, combine onion with chicken, beans, corn, green chilies, bouillon and 3 cups water. Cover and Bake 50 to 60 minutes until chicken is tender.

If desired, you may garnish with Monterey Jack cheese, hot pepper sauce and parsley.

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