Tuesday, June 19, 2012

White Chicken Chili

Happy Tuesday (it is Tuesday, right?)!!

Last night, I got home from work and basically spent the rest of the night in the kitchen. This is because:
     1. I take a really long time to cook things, and
     2. I made several different things, and
     3. I did the dishes more than once.

Anyway, I made White Chicken Chili for dinner. I used a recipe that is my friend Tracy's mom's. Let me tell you... it is ahhhhh-mazing. The first time I made it, Boyfriend went out for dinner with work people and didn't get to have any until the next day and he's lucky he got that much. I'm just sayin'. You should make it, you should eat it. You will probably want to not share it. You will also probably want to have it with corn bread or corn muffins or something of that nature. Here you go:

You'll need: 
1 jar (48 oz. ) jar great northern beans
1 (16 oz. ) jar salsa
2 to 3 boneless chicken breasts, diced and browned
6 oz. Pepperjack cheese 
1 ½ tsp. Garlic, minced
1 small can diced green chilies
1 can chicken broth

Combine above ingredients in a large pot. 
Heat to boiling and then simmer for 1 to 2 hours. 
Serves 8

When I make this, I use two 15.5 oz. cans of navy beans and one can (same size) of great northern beans. This is only because I love navy beans in chili and who says I can't do that? Right. Salsa-wise, I think I usually use mild. Yesterday, Boyfriend took a bite and went to go get hot sauce (he likes to eat super spicy foods, you see) and while he was walking away, he said, "Oh, there's the spice," and came back to sit down. Also, the first time I made this, I topped it with some cheddar cheese and sour cream and it was awesome. I forgot to buy sour cream yesterday, so I skipped that and it was fine. 

Yay chili!

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