Thursday, February 21, 2013

White Chicken Chili


           As I type this post out it's currently snowing every so lightly outside. You know it's time for warmer weather when your poor nails are purple from the cold and you are drinking coffee by the bucket load to keep warm. I DO have warm clothes on and the heat is on..but I've turned into a wimp and can't seem to handle winter anymore.

I've been living off of cup of soup,chili's and anything else I can make to warm us up! This recipe is one that we all very much enjoyed. It's so easy to make and the only thing I changed was the amount of ground cumin. I added alot more..but we love cumin!

White Chicken Chili

1 TBS Vegetable Oil
1 cup Chopped Onion,one large onion should do it
2 Cloves Garlic,finely chopped
3 cups Chicken Broth
1 can (11 oz) Whole Sweet Corn,drained
1 can (15.5 oz) Great Northern Beans,drained
1 can (15.5 oz) Butter Beans,drained
2 TBS Chopped Fresh Cilantro
2 TBS Lime Juice
1 tsp. Ground Cumin..add more to taste
1/2 tsp. Dried Oregano Leaves
1/4 tsp. Red Pepper Sauce
1/4 tsp. Salt
2 cups Chopped Cooked Chicken

In a 4-quart Dutch oven or large pot,heat oil over medium heat. Cook onion and garlic in oil 4 to 6 minutes,stirring occasionally,until onion is tender.

Stir remaining ingredients except chicken. Heat to boiling;reduce heat and simmer uncovered 20 minutes. Stir in chicken;simmer 5 minutes longer or until hot.

Yield: 6 servings
Source: Betty Crocker The New Edition CookBook