To my surprise my White Chicken Chili recipe (which I actually got from Tracy) won.
YEAH!! I have never won anything before so I was pretty excited.
I have been cooking and/or experimenting with food for over 20 years and the statement, “the way to a man’s heart is through his stomach,” has never been more true until that night. Guys I didn’t even know were coming up to me telling me they LOVED my chili. It was so cute. One guy actually told my roommate that he didn’t know how a woman who could cook that well was still single. haha. This statement is funny on so many levels.
Anyway, I thought I would share the White Chicken Chili recipe with you all and hope it brings you all such luck.
White Chicken Chili
1 lb (2-3 chicken breast) chicken, shredded
1 yellow onion, chopped
1 1/2 tsp. garlic powder
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 cans Great Northern White Beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 cup sour cream
1/2 cup milk
Toppings
chopped cilantro
shredded cheese
tortilla chips
Directions
Boil chicken on med-high for 7-10 minutes or until no longer pink. Remove
from water and shred with two forks. Set aside.
Saute onions on med-high heat until translucent. Add shredded chicken and
garlic. Stir for 2-3 minutes.
Add salt, cumin, oregano, black pepper and cayenne pepper to chicken
mixture.
Stir in the beans, broth, and chilies and cook over medium heat until warm.
Remove from heat and stir in the sour cream and milk.
Serve with desired toppings.
1 lb (2-3 chicken breast) chicken, shredded
1 yellow onion, chopped
1 1/2 tsp. garlic powder
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 cans Great Northern White Beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 cup sour cream
1/2 cup milk
Toppings
chopped cilantro
shredded cheese
tortilla chips
Directions
Boil chicken on med-high for 7-10 minutes or until no longer pink. Remove
from water and shred with two forks. Set aside.
Saute onions on med-high heat until translucent. Add shredded chicken and
garlic. Stir for 2-3 minutes.
Add salt, cumin, oregano, black pepper and cayenne pepper to chicken
mixture.
Stir in the beans, broth, and chilies and cook over medium heat until warm.
Remove from heat and stir in the sour cream and milk.
Serve with desired toppings.
