2.12.2009

White Chicken Chili

What started as this: Turned into this: White Chicken Chili
Given the temperature got up to the 70s yesterday, and it wasn't really chili weather, this just sounded good as I went through my recipe box. I got the recipe way back in high school and finally tried it out. The result was delicious. We topped it with sour cream, fresh tomatoes, cheese, and we ate it with tortilla chips and corn bread- YUM!

White Chicken Chili

1 large onion chopped (about 1 cup)
1 clove garlic finely chopped - I used 1/8 tsp. garlic powder
1/4 c. margarine or butter
4 c. chicken breats, 1/2" cubes
3 c. chicken broth
2 T. snipped cilantro or parsley
1 T. dried basil leaves
2. t. ground red chilies
1/4 t. ground cloves
2 cans (16 oz. each) great northern beans, drained
1 can white peg corn, drained
  1. Saute onion and garlic in margarine over low heat, stirring until lightly browned.
  2. Stir in remaining ingredients. Heat to a boil.
  3. Reduce heat and simmer 1 hour. Stir occasionally.
  4. Serve topped with tomatoes, sour cream, tortilla chips, cheese, or whatever else sounds good to you! Enjoy!

Makes 6 servinges- 1 1/2 cups each

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