Friday, September 28, 2007

White Chicken Chili

This is one of our favorite chilis for Fall and Winter. It's perfect to make when you need something quick and yummy. If you plan ahead of time, you can throw everything in the crockpot and the work is done for you. But if you plan last minute, you can cook in on the stove just as easily. It's best served with tortilla chips, sour cream, and shredded Mexican cheese. My husband likes sliced jalapenos in his too.

What You'll Need:
3 cooked and shredded chicken breasts
2 cans chicken broth
2 cans White Northern Beans
1 can chopped green chilis
1 packet Country gravy mix
2 tsp. cumin
1 Tbsp. Vegetable Oil
1 onion, chopped

What You'll Do:
Easy Method: Throw everything into a crockpot and let it cook on low for 4 hours or on high for 2 hours.
Or, cook on stove:
Put Vegetable oil in pot on Medium. A minute later, add onion and saute. Add green chilis and cumin and stir. Add all other ingredients and cook on Medium for about 45 minutes until it has thickened.

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