White Chicken Chili
I love this wonderful chili. It is so simple to put together, especially if you use a rotisserie chicken, you can throw this together in just a few minutes. It so satisfying, filling and comforting, make up a batch today.
White Bean Chili
3 cans great Northern beans, not drained or rinsed if using canned (Or 1 lb. dry *)
1 can chopped green chilies
¼ cup (1/2 stick) butter
3-4 chicken breasts, cut into bite sized pieces
1 onion, chopped
2-3 cloves garlic, minced
4-5 cups water
2 Knorr chicken bouillon cubes
1 tsp. oregano
2 tsp. cumin
1 tsp. rosemary, crushed
¼ – ½ tsp. Texas Champagne (Tabasco) or red pepper flakes
½ tsp. Montreal Chicken
½ tsp. Emerill’s Essence
½ tsp. smoked paprika
½ tsp bunch cilantro leaves, chopped
½ lb. (approx. 3 cups) grated pepper jack cheese
1 cup sour cream
In a pan add butter, onion and chicken; sauté until the chicken is cooked through; add garlic last 3-4 minutes of cooking. (If using cooked chicken, cook the onion, then add in the chicken with the beans and other ingredients.)Rinse the canned beans.
To chicken mixture add beans and crush the rosemary in your hand, then add to the pan with all the other ingredients.
Simmer 15 minutes.
Serve with Sour Cream and cilantro leaves.
Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015
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