We thought it would be fun to post some of our favorite recipes once a week, this post happens to fall on Wednesdays. For our first recipe post, Joanna was asked to give up her "Creamy White Chili" recipe, which she got out of the "Nebraska Kitchens Cookbook, Vol. 2". This is a tried and true recipe, as she tried it out on us at our Christmas party and we truly loved it!
Creamy White Chili
- 1Tbsp Vegetable oil
- 1 Medium onion, chopped
- 1 15 oz. can Garbanzo beans, drained
- 2 15 oz. cans Great Northern beans, drained
- 1 15 oz. can Lima beans, drained
- 1 15 oz. can Corn
- 1 14 oz. can Chicken broth
- 1lb Grilled or boiled chicken
- 1 4 oz. can Green chilies
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1 1/2 cup Sour cream
- 1 cup Half and half
In a large pan, heat the oil and saute onion. Add beans, cooked chicken, broth, corn, chilies, salt, pepper and cumin. Bring to a boil. Reduce heat and simmer for 30 minutes uncovered. Remove from heat and stir in sour cream and half and half. Return to heat on low, stirring constantly until reheated. Serves 10-12.
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