Baking Baker's
Mmmm...this is one of my favorite recipes of all times, White Chicken Chili. I got this recipe last year from my sister-in-law and I promise you I have made in at least a dozen times since them. It makes quite a large batch so I often will make a large pot and freeze half of it for a later date! Who doesn't like to come home from a long day at work to a meal that has already been cooked and all you have to do is re-heat it. I just love recipes like that, otherwise I find I get burned out of cooking fast. Hope you find this recipe as delicious as we do! 
What you need:
- 1 rotisserie chicken shredded
- 1 can of chicken broth
- 1 medium yellow onion chopped
- 1 1/2 tsp of garlic powder ( we really like garlic so we often will use minced garlic and a little more than 1 1/2 tsp but it is completely up to you and your liking!) 
- 1 Table spoon of olive oil
- 2 cans of great northern white beans
- 2 cans of green chili's 
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1/2 tsp. pepper
- 1/4 tsp cayenne pepper
- 1 cup of sour cream 
- 1/2 cup whipping cream 
- Frito's 
- shredded cheese 

In a stock pot place shredded chicken in the bottom of pot. Cover the chicken with chicken stock, the chopped yellow onion, garlic, and olive oil. Bring your pot to a boil and then add your beans, green chilies, salt, cumin, oregano, pepper, and cayenne. Let this simmer on low heat for about 30 minutes. Then add sour cream and whipping cream. Stir this together and let it simmer for a couple of minutes to thicken. Then fill a bowl with Frito's, top with chicken chili, sprinkle some cheese on top and you have yourself a wonderful hearty  Fall dinner! 

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