I have been searching for years for a white chili recipe. I have a red chili recipe that's full of veggies that I just love! But I have found white chili to be bland and boring. After much searching I found this recipe on the Rachel Ray Show and I have adapted it to my taste and I think we have a winner. I'm sure it will need a little tweaking in the future, but for now it is petty fabulous. I froze it, thawed it, and we heated it up for dinner last night and it held up great. Please give it a try!
Ingredients:
4 C cooked chicken, cubed 4.10
4 C chicken broth (mine is homemade) .30
2 cans navy beans-undrained 1.74
1 container fresh salsa medium heat 3.48
3 tsp cumin .20
1 clove garlic-minced .05
pepper to taste
8oz pepper jack cheese-shredded 2.00
3/4 C crushed corn chips (blenderize!) 1.00
1/2 fresh cilantro .30
Directions:
Combine chicken broth, chicken, undrained beans, salsa, cumin, garlic, and pepper in a large sauce pan on medium heat. Bring to a boil then simmer 5 minutes to let flavors combine. Slowly stir in cheese and crushed corn chips until heated through. Turn off heat and stir in cilantro.
Divide into 4 C containers. This soup is ready to eat or freeze. I was able to make this chili into 3 dinners that cost me $4.39 each! I like how colorful this chili turned out, and it smells absolutely delicious.
To reheat, thaw a container in the fridge overnight. Pour into a medium saucepan and heat on medium until warmed through. We garnished our chili with green onions, sour cream and left over corn chips.
It was creamy, flavorful and the green onions and corn chips added a great crunch. If you have a good chicken chili recipe please share it with me at
Keezasfreezermeals@yahoo.com.
Take care,
Christie aka Keeza
