I really enjoy cooking and trying new recipes. I want to be able to share some of these recipes with others since I enjoy when others share yummy recipes with me! It's also a great way to store them for my children to have when they grow up!
Wednesday, December 23, 2009
White Chili
My mom sent me this recipe the other day because she made it and loved it so much she shared it with me. I really did enjoy it as well, so now I'm sharing it with you. My mom bought a lemon pepper rotisserie chicken and used the meat off of that. I just boiled some chicken breasts and shredded them, and so I think mine needed some more seasonings. Next time I think I will try adding some more of the chili seasoning to it or using a rotisserie like my mom did. Next time maybe I will make my own rotisserie chicken in a crockpot and then use the meat off of that. :-)
Ingredients
(Makes about 11 cups)
-3 to 4 cups chopped cooked chicken
-4 (16 oz) cans navy beans, drained and rinsed
-4 (4.5 oz) cans chopped green chilis
-1 (14-oz) can low -sodium fat-free chicken broth (I used 2 cups of water with 2 chicken boullion cubes)
-2 Tbs. or more Chili Seasoning Mix (recipe follows)
Chili Seasoning Mix
(Makes about 1 1/3 cups)
-3/4 cup chili powder
-2 Tbs. ground cumin
-2 Tbs. dried oregano (I used fresh from my garden)
-2 Tbs. dried minced onion
-2 Tbs. seasoned salt
-2 Tbs. sugar
-1 tsp. garlic powder
Stir together ingredients until evenly mixed. Store in an airtight container at room temperature for up to 4 months. Shake or stir well before using. Directions
Stir together the five ingredients in a Dutch oven (large cooking pot): bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally for 15 minutes.
Crockpot: Add all ingredients to crockpot. Stir, cover, and cook on high 4-6 hours or high 8-10.
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