Saturday, February 4, 2012

White Chicken Chili

This is another really fast dinner to put together that we all enjoyed. If you want, you can garnish with shredded monterey jack and sour cream.

White Chicken Chili
2 cans great northern beans, rinsed and drained
2 cans chopped green chilis
about 3 or 4 chicken breasts, cooked and shredded (rotisserie or canned chicken work as well)
1 large container of chicken broth
1 T. cumin
1/2 t. paprika
1/2 t. cayenne pepper
1/2 t. salt
1/2 t. pepper
2 T. cornmeal or corn flour (or cornbread mix works)
1 c. milk
Mix the beans, green chilis, chicken and broth in either a crock pot or a soup pot. Add in the seasoning except for the cornmeal and milk. If cooking on the stove top, bring to a boil and let simmer for 30 minutes. If cooking in a crock pot, cook for 4 hours or so on low heat. Then mix the cornmeal and milk together and add to chili. Heat a little longer to thicken and then serve. We like this with cornbread.

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