Wednesday, January 20, 2010
The forecast calls for rain all week. And it is major rain! So I'm hoping to try out some new soup recipes, but last night was a favorite stand by, Great White Chili. I usually have everything on hand to make this, and it's quick and easy. This recipe comes from an old principal at my mom's school. My mom wasn't particularly fond of this principal, and I think she got "let go," but we did become quite fond of her white chili recipe.
Like I mentioned, it's easy to have everything on hand to make this. Although yesterday I got home, after almost not making it home due to a transmission problem with my car, and realized I didn't have a yellow onion. What I did have is a red onion. I have never used red before, but decided it wouldn't really matter, and it doesn't. Red onions are just sweeter than yellow. The recipe also calls for Great Northern Beans, but any large, white bean would work. For the chicken, I boil it with some onion and parsley flakes. When it's done I shred it using two forks. If you'd like the chili thinner, add the broth from cooking the chicken. The lime and cumin make this recipe, so add more if you'd like! It's also a great slow cooker recipe. The longer it simmers, the better it is. This chili is fabulous the next day! Now go get warmed up!
Great While Chili:
In pot or skillet- saute:
1 tsp Olive Oil
2 cloves garlic
1 yellow onion
2 cans white corn
3 cans 15 oz. great northern beans (undrained)
1 4 oz. can diced green chilies
1 tsp cumin
3 Tbs lime juice
1 tsp pepper
3-4 cooked shredded chicken breasts