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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). |
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| TOOLS: |
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Cutting Board
• Knife
• Large Spoon
• Dutch Oven or Bean Pot
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| INGREDIENTS: |
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2 to 4 boneless,
skinless chicken
breasts, diced
•
1 onion, diced
•
2 tbsp oil
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2 cans Rotel
tomatoes, original
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2 cups water
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1 tsp parsley flakes
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1 tsp garlic powder
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1 tsp oregano
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1 tsp cumin
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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
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
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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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PICTURE TO ENLARGE) |
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