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Wednesday, March 23, 2011

White Chili

No picture for this one! Too much going on but I mean, it’s white chili, does a picture make a difference, I didn’t think so. This is a recipe I’ve made a few times and it’s a meal that leaves my husband and I a little sad when it’s gone. I made it a few days ago with out the garlic, cumin, and cayenne pepper, though different, it was still good! The reason why we didn’t add it was because we didn’t want to buy a third of each of those spices (one is lost in our storage and the other is somewhere in transit in the boxes we mailed from Japan). So if you don’t have the spices, no worries, you’ll still enjoy it!
  • 3 cans (15-1/2 ounces each) great northern beans (or kidney beans), rinsed and drained
  • 3 cups cubed cooked chicken breast
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups chicken broth
  • 1 to 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups frozen gold and white corn
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 cup plain greek yogurt (or sour cream)
  • 1 small sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoons white pepper
  • 1 to 1-1/2 teaspoons cayenne pepper
Directions: In a 5- or 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Yield: 12 servings (1 cup each).

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