I’m thrilled to take part in Pretty Mommy’s Fall Recipe Exchange. I’ve already gathered some great recipes, and today I’m happy to share my own.
This past weekend I got busy in my kitchen whipping up our family favorite, white chicken chili. This is no ordinary white chicken chili. This is the best white chicken chili you will ever have. Trust me. Make this. Your family and guests will love you all the more for it.
Before we begin, gather your ingredients:
1 T olive oil
4-5 cloves garlic
1 t ground cumin
1 1/2 t dried oregano
1/4 t cayenne
3 cups shredded cooked chicken
(2) 4 ounce cans chopped green chilis
(2) 16 ounce cans great northern beans
6 cups chicken stock (I like the low sodium version)
2-3 cups shredded monterey jack cheese
Let the goodness begin.
In a large pot, heat oil to med/high. Then get to grating your garlic and add it in.
(Note: I can’t believe I’m posting a photo of my profile. I must really love you all. Or the soup.)
Next, add the chilis, chicken, oregano, cayenne, and cumin.
(That’s my husband’s arm. Mine are not that hairy.)
(You can certainly boil up your own chicken and broth, but I like to use a rotisserie from the deli.)
Now you’ll want to let this saute and get all lovey in the pot, about 2 minutes. You wish your screen had scratch-n-sniff capabilites right now.
(Mmmm.)
Next, grab your beans and give them a good rinse.
Add ’em to the pot.
Let the stock join in on the fun too.
Give it all a good stir. Bring to a boil and then simmer covered for about 1.5 – 2 hours. All the magic is happening here. Good things.
(Nevermind that the lid isn’t on the pot here.)
It’ll begin to look something like this.
When you’ve decided it has cooked long enough and you must have a bowl, turn off the heat and stir in about 2 cups of cheese (if you dare).
Babies will eagerly eat it up. Husbands will declare you a better cook than your mother-in-law (maybe not). Guests will throw galas in your honor (probably not).
Garnish with more cheese and serve with garlic herb buttered toasts. Dig in.
You can stop here. Or, if you’re really daring, you’ll try these bacon chocolate chip cookies. Yes, bacon chocolate chip cookies.
Grab some pre-packaged chocolate chip cookie dough and form your cookies. Fry up some bacon. The trick is to get it really, really crispy. You’ll probably need to dry it out a little in the oven. Crumble the bacon into tiny pieces and place on a plate. Dip one side of the cookies in the bacon and lay on a cookie sheet (bacon side down).
Bake them per your cookie label’s instructions.
Sweet and salty goodness, folks!
Thanks for joining me today. You really can’t go wrong with the chicken chili. It’ll warm your pretty tootsies this fall. Also, be sure to check out Rebecca’s blog tomorrow for another tasty dish!
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