Monday, March 22, 2010

white chicken chili

i stole this picture from www.i.ehow.com (whatever the heck that is). my white chili looks better and i bet it tastes better too!

two posts in one day? better yet, three posts within 24 hours? what has gotten into me! i told you, i wanted to spend more time on this blog. so i'm doing it.

after i had macey, a good friend made this soup for me and i was hooked. it's delicious and seriously my absolute favorite.

white chicken chili

1 medium onion, diced
2 cloves garlic, minced
1 TB olive oil
2 chicken breasts, cooked and shredded
1/8-1/2 tsp. cayenne pepper- depending how much you like spice
28 oz. chicken broth
3 cans great northern beans (drained, 1 can is mashed smooth)
2 tsp. leafy oregano
2 tsp. cumin
4 oz. can green chiles
1 can corn (drained)

saute onion and garlic in olive oil in soup pan until tender. add rest of ingredients. bring to boil and simmer 20-25 minutes.

again, this soup is fantastic vegetarian. i make it that way most of the time. every once in a while, i'm feeling nice and will add chicken for my family. this is probably my favorite soup of all time. i make it almost weekly also. it's good topped with cheese, but even better topped with my famous avocado chunks. oh so good!

5 comments:

  1. sounds very yummy and very similar to a recipe that i have from a friend. I will have to try it to compare.

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  2. I have a really similar recipe (almost identical) that we LOVE. It's so yummy!! And we usually just stir in a tiny bit of spicy monterey jack and avocado as well. Love, love, love it!!

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  3. i'd love to try your guys' recipes like this!

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  4. Yum! I'm going to make this tonight. Thanks!

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  5. Tif! Yea! Thanks for sharing my recipe! I am so glad you like it. I always make a double batch because it freezes really well so then when I am in a rush I can just pull it out of the freezer. I also have substituted one of the great northern beans for a black bean just for variety.

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