Monday, November 19, 2012

White Chicken Chili!!!!

Had such a busy weekend trying to get apron orders out.  Delivered them all today and it feels so good to be able to say all orders have been filled and I can get ready for a wonderful holiday with family and friends.  I made this White Chicken Chili over the weekend and it was so easy and Oh so GOOD...

This would be great with some leftover Turkey!!!!!

White Chicken Chili



1/2 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups shredded rotisserie chicken
14 oz chicken broth
2 (4.5-oz.) cans chopped green chiles
3 (16-oz.) cans cannellini beans  (I used Great Northern Beans)
1 tablespoon dried oregano
1 tablespoon cumin (I only used 1 Teaspoon)
1/4 teaspoon salt
2 teaspoons chili powder


Optional Toppings
Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Directions
Saut√© onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, beans, chiles, and seasoning (do not rinse the beans or the chiles).  Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with optional toppings.

And

For Dessert!!!!!


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