I’m thrilled to take part in Pretty Mommy’sย Fall Recipe Exchange.ย I’veย already gathered some great recipes, and today I’m happy to share my own.ย
This past weekend I got busy in my kitchen whipping up our family favorite, white chicken chili.ย This is no ordinary white chicken chili.ย ย This is the best white chicken chili you will ever have.ย Trust me.ย Make this.ย Your family and guests will love you all the moreย for it.ย
Before we begin, gather your ingredients:
1 T olive oil
4-5 cloves garlic
1 t ground cumin
1 1/2ย t dried oregano
1/4ย t cayenne
3 cups shredded cooked chicken
(2) 4 ounce cans chopped green chilis
(2) 16 ounce cans great northern beans
6 cups chickenย 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.ย Then get to grating your garlic and add it in.
When you’ve decided it has cooked long enough and you must have a bowl, turn off the heat andย stir inย about 2 cups of cheese (if you dare).
Babies willย eagerlyย eat it up.ย Husbands will declare you a better cook than your mother-in-law (maybe not).ย Guests will throwย galas in your honor (probably not).
Garnish with more cheese andย serve with garlic herb buttered toasts.ย Dig in.
Bake them per your cookie label’sย instructions.
Sweet and salty goodness, folks!
Thanks for joining me today.ย You really can’t go wrong with the chicken chili.ย It’ll warm your pretty tootsies this fall.ย Also, be sure to check out Rebecca’s blogย tomorrow for another tasty dish!
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