Tuesday, November 16, 2010

White Chicken Chili

Now that fall is in the air it is time to pull out the big pots and make a big batch of chili. I like to freeze it so we can have it all season long. This time I am trying something different. I am making White Chicken Chili. Now some people say that white chicken chili is supposed to be made with everything white. But I never follow the rules. I added some color.

One carton of Chicken Broth
I used 2 cans of red kidney beans
If 2 cans of beans are not enough beans for you than add 2 cans of white pinto beans one large green pepper chopped into chunks
One onion chopped into chunks
5 breasts of chicken, chopped into chunks
2 packets of Mc Cormack White Chicken Chili seasoning packets
For extra vegetables in my chili I added some mushrooms
One very large pot

Sautee all the vegetables in a small amount of olive oil and set them aside Sautee the chunked chicken breast in a small amount of olive oil until they are thoroughly cooked. Add the chicken broth and both packets of seasoning mix. Stir until all the spices are dissolved. Now add the sautéed vegetable and empty the cans of beans in the pot with all the bean juice. Simmer for 30 minutes and you will have a delicious chili.


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