Monday, December 6, 2010

Family Food Faves

I have a recipe for White Chicken Chili that has been a family favorite and crowd pleaser for years.  BUT, not as good as this one!  Just came across this YUMMY recipe at This was a HUGE hit in the Richardson household tonight and it will definitely be replacing my old recipe! 
Easy White Chicken Chili

Serves 12-14
1 T olive oil
1 1/2 medium onions, chopped
3 garlic cloves, minced
2 – 4 oz. cans of chopped mild green chilies
2 t ground cumin
1 1/2 t dried oregano
1/4 t cayenne pepper
2 – 16 oz. cans of Great Northern Beans, undrained
6 c of fresh chicken stock (or canned broth)
4 c of chopped cooked chicken (I used store-bought rotisserie chicken)
3 c of shredded Monterey Jack cheese
1 – 15 oz can of Gold and White Corn
Tortilla Chips

1. Heat olive oil in a large stock pan over medium heat. Add onions and sauté until translucent (approximately 10 minutes).
2. Stir in garlic, chilies, cumin, oregano, and cayenne pepper. Sauté for 2 minutes.
3. Add undrained beans and chicken stock and bring to a boil.
4. Reduce heat and add chicken, cheese, and corn. Stir until cheese is melted and chicken is warmed through.
5. Serve with tortilla chips and get your Soup On!

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