Thursday, March 8, 2018

White Chicken Chili

As we were preparing our grocery list for the week, we had decided to make Chicken Tortilla soup. To make sure we had all the necessary ingredients, I pulled the recipe book down from the shelf (not a cookbook but a notebook we put print outs of recipes in sometimes).   Before reaching the soup recipe, I happened across a White Chicken Chili recipe and Paul suggested we try that.  So we did.

Ingredients:
  • 2 -3 T of Extra Virgin Olive Oil
  • 1 med onion diced small
  • 2 large cloves of garlic – crushed and minced
  • 1 ½ lbs of Chicken Breasts – diced
  • 2 cans of Beans (Pinto, Cannellini, (add 1 of Black beans for variety)
  • 1 small can of green chili’s – diced
  • 1 med can of Las Palmas Green Enchilada Sauce
  • 1 jalapeƱo minced (if you like it hot don’t remove the ribs or seeds)
  • ½ t of cayenne (optional)
  • 2 teaspoons of ground cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 T of Masa Harina / or 2 corn tortilla’s
  • 2 T of cilantro – minced

We got the necessary ingredients from the store(s) - Costco and Safeway.  I then relaxed a bit and at about 4 p.m. started the prep.  I decided to get everything ready ahead of time.  I cut the jalapeno pepper, the onion, the garlic and the cilantro and the chicken.  Drained and rinsed the beans and opened the cans of chili peppers and enchilada sauce.  I didn't get the spices ready though I had them all out (having them in small bowls would have made things easier). 



It came together really quickly once I had everything prepared and it was really tasty.  Will definitely have again.  I think it made about 6-8 bowls.  Just enough for one meal.  So next time I'll double the recipe so that there will be leftovers.

Of course, no pictures of the completed chili ...

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