Cooking Tips & Hints
                  Week 36 Featured Recipe
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WHITE CHILI
(click for printable version of this recipe)
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

(CLICK ANY PICTURE TO ENLARGE)
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.
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