Monday, September 12, 2011

In the Kitchen: White Chicken Chili

Dinner tonight was de-diddli-icious!  So it was a rainy, dreary day...even when I woke this morning the sky was dark gray.  My inspiration (er, 90% of the recipe) came from Betty Crocker's Slow Cooker White Chicken Chili.  I didn't prep in advance so I had to thaw out my frozen chicken breasts in the microwave before I could even begin ... and ... I didn't want to "slow cook" anything since I was already hungry.  I made mine on the stove instead.

Basically I used this recipe except I added a can of Rotel and about 3x the amount of hot sauce - we love the extra kick!  I served it garnished with crushed tostitos left over from our weekend tailgate.

6 chicken breasts
1 large onion chopped
2 cloves garlic chopped
1 32 ounce carton of chicken broth (then I filled the carton with water and shook it a bit before added an extra 32 ounces of water)
1 teaspoon cumin
1 teaspoon of dried oregano
couple shakes of salt
1 tablespoon of red pepper sauce (plus more at the end in each bowl)
2 cans great northern beans drained and rinsed
1 can rotel tomatoes and chilis
1 can corn, drained and rinsed
3 tablespoons lemon juice
a palmful of chopped cilantro

Heat broth, garlic, onion, oregano, cumin, salt and pepper sauce to a low boil.  Add chicken breasts.  Wait until low boil continues before covering for 30-40 minutes or until chicken is cooked through.  When chicken is cooked, remove from pot and shred with two forks before adding it back to the broth.  Add corn, beans, rotel, lemon juice, and cilantro.  Cook about 15 minutes or until beans are heated through.  Serve with corn chips and extra hot sauce.

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