I was just sitting at the table, having a late breakfast with Carson, and decided that I was going to make one of my favorite meals tonight... White Chili. I found this wonderful recipe in Betty Crocker's New Cookbook (8th Edition). I have had White Chili before and have always been on the lookout for a good recipe. Who knew that it would be right under my nose in my cookbook sitting on my shelf in the kitchen. I have made this on several occasions for church events, potlucks and dinners at our house. Usually, the pan is empty by the end of the event/night.
1/4 cup butter
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
4 cups cubed chicken or turkey
4 cups chicken broth
2 Tbsp chopped fresh cilantro (I used dried)
1 Tbsp dried basil leaves
2 tsp chili powder
1/4 tsp ground cloves
2 cans (15-16 oz each) great northern beans, undrained
1 medium tomato, chopped (3/4 cup) - I have used Rotel or petite diced tomatoes or whatever I have at the moment
Tortilla chips
Melt butter in Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally, until onion is tender. Stir in remaining ingredients except tomato. Heat to boiling; reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. (After I cook the onion and garlic, I put it along with all the other ingredients into my crock pot on high for an hour and then low for 3-4 hours. I stir in the tomatoes about 15 minutes before I am going to serve it)
Serve with tomato and tortilla chips - YUMMY!
I also am going to try something new today and use dried beans (which reminds me I need to go check them - I am doing a quick soak)... MAN! I may have boiled them a bit too long :( We'll see in an hour if I have soggy beans.
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