Sunday, February 15, 2009


White Chicken Chili

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) can chopped green chili peppers
3 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1 1/2 teaspoon ground cayenne pepper
3 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans

2 (15 ounce) cans pinto beans
2 shakes of the Tabasco bottle
2 cups whipping cream
1 cup sour cream

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion & garlic until tender. Mix in the green chili peppers, Tabasco, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Add the Whipping cream and sour cream right before serving! Enjoy!

*I made this "Sunday" friendly today and did everything except add the whipping cream and sour cream and put it in the crock pot. I put it on low for about 2 1/2 hrs (or till church was over) and when we got home it looked great! I added the whipping cream & sour cream and dinner was ready!!! I served it with corn bread and a Caesar salad. We also added some crunched up tortilla chips...yum! Everyone LOVED IT!!!