CookingWithGeorgeAndFriends.com

Week 36 Recipe

WHITE CHILI

Submitted by Lori, Shelbyville, Kentucky. This is an easy dish to prepare and will warm you on a cool day. We served it with one of our triple decker grilled cheese sandwiches using all white cheeses (see archives, week 27 for recipe).

TOOLS • Cutting Board • Knife • Large Spoon • Dutch Oven or Bean Pot   INGREDIENTS • 2 to 4 boneless, skinless chicken   breasts, diced • 1 onion, diced • 2 tbsp oil • 2 cans Rotel tomatoes, original • 2 cups water • 1 tsp parsley flakes • 1 tsp garlic powder • 1 tsp oregano • 1 tsp cumin • 1/4 tsp crushed red pepper, more if   you like it “hot” • 1 can fire roasted green chilies • 2 cubes chicken bouillon • 2 cans Northern beans

PREPARATION: Brown the chicken breast, onion and oil in the Dutch oven or skillet if using a bean pot. Add all the remaining ingredients, except the beans. Bring to a boil then reduce heat to simmer appx. 15 to 20 minutes. Add the beans and simmer an additional 30 minutes, uncovered. HINTS: This serves appx. 6 people. I couldn’t find the fire roasted green chilies so I just used a can of roasted green chillies. Be careful with the red pepper flakes. They will get hotter with time.