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!!!!!
This would be great with some leftover Turkey!!!!!
White Chicken Chili
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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
Sauté 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.
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
Sauté 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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