Thursday, March 5, 2009

White Chili



We had this chili for Stake Women's Conference and it was delicious! It is one of those "use up your food storage" recipes. I tried it with canned chicken (to use it up) and it's surprisingly good. Though I would normally use regular chicken. Great recipe for leftover thanksgiving turkey, too.
***Shauna, this is a great recipe for feeding large groups of people. It is easy and fast!


2 (14 oz) cans of chicken or turkey
1 (14.5 oz) can Chicken broth
2 (4 oz) can diced green chilis
2 (15 oz) can great northern beans

Seasoning packet:
1 tsp Salt
1 tsp Cumin
1 tsp Dried Oregano
½ tsp pepper
½ tsp cayenne pepper

1 Cup Sour Cream
½ cup whipping cream
(You can substitute the whipping cream with 1 Cup evap. Milk or 1 cup plain yogurt)

Rinse and drain beans. Drain and shred chicken. Combine all ingredients, EXCEPT sour cream and whipping cream. Bring to a boil. Simmer uncovered for 30 minutes. Stir in Sour cream and whipping cream and heat through.

7 comments:

  1. Looks yummy! We have our ward chili cook off next week...I'm still trying to decide what to make!

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  2. Well, this one is a winner!

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  3. I am going to try this tonight! I am so excited!

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  4. I love the look of this! I really want to make this!

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  5. So so good! I did the evaporated milk substitution and it was great!

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  6. I made this for an office birthday luncheon and it was a big HIT!

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  7. Ok, I musta done something wrong... This was SO Spicy!!! I made it last week and even Greg thought it was a bit Spicy! I should probably try it again and pay more attention....

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