Tuesday, August 5, 2014

White Chicken Chili

I made this the other night and my husband said this is one of his favorite meals of all time.  It's not something I usually make in the summer because I think of chili as a fall and winter food. Actually, this meal is good anytime you make it.  It's a simple dinner that is so good for you and...easy!  It keeps great for leftovers too (double plus)!

Above is the all out cheese and sour cream way and below is the clean and healthy way.  Both ways taste great and if you are cooking for several, they can each choose how they want it. 
 To make this, you take a big stew pot and chop up a large sweet onion, and 3-5 colored peppers.  I usually do about 5 because they cook down.  Add garlic, a can of diced jalapeno chili peppers (hot or mild) and a large box of chicken stock.  Then spice it up with cumin, salt, oregano and ground pepper.
Add 4 cans of Great Northern White Pinto beans and 3 chopped cooked chicken breasts.  Bring to a boil and simmer for an hour or two. 
4-15 oz cans of Great Northern White Beans
3 cooked chicken breasts (I boil them for about 15 min)
3-5 yellow, red, green peppers
1 small can of chopped green jalapeno chili peppers
1 tsp of chopped garlic
3 tsp of ground cumin
1 tsp of salt
1 tsp of oregano
1  32 oz large box of chicken broth/stock
Shredded Monterey Jack cheese
White Corn Tortillas
Sour Cream

 So good!

Happy Tuesday.