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.


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

  2. Well, this one is a winner!

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

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

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

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

  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....