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Hi...
This is a wonderful chili recipe using chicken instead of beef...it is even better the next day! I only made 1/2 of the recipe since that is only the two of us. Please check out my notes at the end of the recipe for things that I did a little differently.
Enjoy!
hugs,
peg
White Chicken Chili
Enjoy this recipe from 101 Easy Entertaining Recipes .
Submitted by: Andrea Pocreva from San Antonio, TX
2 onions, chopped
1 T. olive oil
6 c. chicken broth
6 15-1/2 oz. cans Great Northern beans, drained and rinsed
3 5-oz. cans chicken, drained
2 4-oz. cans diced green chiles
2 t. ground cumin
1 t. garlic powder
1-1/2 t. dried oregano
1/4 t. white pepper
12-oz. container sour cream
3 c. shredded Monterey Jack cheese
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Serves 16 to 20.
Recipe source:
http://www1.gooseberrypatch.com/gooseberry/recipe.nsf/v.recipearchiveprint/0B892409C3C3728D85257930004D9898
PEG’S NOTES:
I only made 1/2 of the recipe since there are only the two of us…still plenty left over for another day.
I also did not use the canned chicken…..I used 2 boneless chicken breasts, cut them into cubes and sautéed with the onions.
I also added a little chili powder.
This is a wonderful chili recipe using chicken instead of beef...it is even better the next day! I only made 1/2 of the recipe since that is only the two of us. Please check out my notes at the end of the recipe for things that I did a little differently.
Enjoy!
hugs,
peg
White Chicken Chili
Enjoy this recipe from 101 Easy Entertaining Recipes .
Submitted by: Andrea Pocreva from San Antonio, TX
2 onions, chopped
1 T. olive oil
6 c. chicken broth
6 15-1/2 oz. cans Great Northern beans, drained and rinsed
3 5-oz. cans chicken, drained
2 4-oz. cans diced green chiles
2 t. ground cumin
1 t. garlic powder
1-1/2 t. dried oregano
1/4 t. white pepper
12-oz. container sour cream
3 c. shredded Monterey Jack cheese
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Serves 16 to 20.
Recipe source:
http://www1.gooseberrypatch.com/gooseberry/recipe.nsf/v.recipearchiveprint/0B892409C3C3728D85257930004D9898
PEG’S NOTES:
I only made 1/2 of the recipe since there are only the two of us…still plenty left over for another day.
I also did not use the canned chicken…..I used 2 boneless chicken breasts, cut them into cubes and sautéed with the onions.
I also added a little chili powder.