Sunday, May 20, 2012

White Chili

mmmm..... this was so yummy and easy to make. My friend Crystal a.k.a. Skittlebug  made this for Tyrone and I one night and I have been wanting to make it ever since. So, probably about 6 months later, I finally gave it a try. I asked Crystal who to give credit to for this recipe and she said she got it from a friends blog who got it from another girl named Mckell Cope. So, thanks Mckell for this amazing recipe.This recipe makes a lot so it's a good one to invite people over for. There were 4 of us that ate it and I think 3 of us had it for lunch the next day and there is still more. As you can see, I like to put corn chips on top of mine. I also made corn bread muffins to go on the side. 

1 lb. chicken breasts diced
1 medium onion (optional)
garlic powder to taste
3 cans great northern beans
1 can chicken broth
1 can cream of chicken soup
1 1/2 cups water
2 can mexi corn (or regular canned corn or frozen corn)
salt and pepper to taste
1 tsp. cumin
1 tsp. oregano
pinch up to 1/4 tsp. cayenne pepper
1/2 cup milk
1 1/2 cup sour cream
white corn chips or Fritos corn chips

cheese (optional)

 Spray your pan and cook the chicken with the onion(chopped) and garlic powder until done. 

Add 3 cans of great northern beans, 1 can chicken broth, 1 can cr. of chicken soup, 1 1/2 cups water, 2 cans mexi corn. Salt and Pepper to taste, add 1 tsp. cumin, 1 tsp. oregano, pinch or up to 1/4 tsp. cayenne pepper. 

Heat and then add 1/2 cup milk and 1 1/2 cups sour cream. Stir until hot, DON'T boil.

Sprinkle cheese, tortilla chips, or Fritos corn chips on top.

The best part about this recipe is that I didn't have to drain anything. Just open up the cans and dump it all in. It's ready in about 20 minutes. Great for a night when everyone is busy.  

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