Tuesday, November 6, 2012

Chili Blanco

Before I tell you about this yummy soup I want you to head over to Wifessionals for Kaityln's kickass giveaway! That lovely lady hit 500 followers this week and she is celebrating in a HUGE way. Do yourself a favor and enter to win all the goodies. Then you can celebrate with this great winter soup. 

Let's talk about chili. I love chili. Red chili, white chili, every chili. There is something about this light but hearty soup that makes you feel warm and satisfied. This recipe makes about 5-6 servings. I've cut the ingredients in half in the past to make the perfect amount for me. For this particular pot of chili, I used the left over chicken that I made here. It gave the chili an extra umph (is that a word?) with the crispy skin.

Chili Blanco

1 1b great northern beans
6 cups chicken broth
1 cup chopped onion
2 cloves garlic, minced
2-4oz. cans diced green chilies
1 tablespoon dried oregano, crushed
1 tablespoon group cumin
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups chopped chicken
1/2 cup shredded cheese
1/2 cup sliced green pepper

Combine beans, broth, onion, garlic, chilies, oregano, cumin, cayenne, salt, & pepper. Bring to a boil. Reduce heat. cover and simmer for one hour.

Stir in chicken and simmer, covered, for 1/2 to one hour more. Before serving stir in cheese until just melted. Serve with sliced chilies or addition cheese. I added a dollop of sour cream. 

1 comment:

  1. Looks crazy ridiculouly good girl! Found you through Wifessionals. Cannot wait to get to know you better as your newest follower! Come on over to my blog and lets become friends!



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