White Chicken Chili


Ingredients

  • 2 onions, chopped
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 6 15 1/2-oz. cans Great Northern beans, drained and rinsed
  • 3 5-oz. cans chicken, drained
  • 2 4-oz. cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon dried oregano
  • 1/4 teaspoon white pepper
  • 1 12-oz. container sour cream
  • 3 cups shredded Monterey Jack cheese

Preparation
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.
Simmer for 30 minutes, stirring frequently, until heated through.
Shortly before serving, add sour cream and cheese. Stir until cheese is melted.
Yield: Serves 16 to 20

Popular posts from this blog

Christmas Rum Cake

Image
Christmas Rum Cake Ingredients FOR THE CAKE: 1 box (about 18 Oz.) Yellow Cake Mix 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix 4 whole Eggs 1/2 cup Cold Water 1/2 cup Canola Oil 1/2 cup Rum (dark Or Light Is Fine) 1 cup Chopped Pecans Brown Sugar (optional) GLAZE 1-1/2 stick Butter 1/4 cup Water 1-1/2 cup Sugar 3/4 cups Rum Click here for full recipe:  thepioneerwoman
Read more

Spicy Chicken Fried Rice

Image
Spicy Chicken Fried Rice Ingredients: 3 Tbsp. butter, divided 2 eggs, whisked 2 medium carrots, peeled and diced 1 small white onion, diced 1/2 cup frozen peas 3 cloves garlic, minced salt and pepper 4 cups cooked and chilled rice (I prefer short-grain white rice) 3 green onions, thinly sliced 3-4 Tablespoons soy sauce, or more to taste 2 tsp. oyster sauce (optional) 2 cups shredded cooked chicken 2 Tablespoons sriracha, or more/less to taste 1/2 tsp. toasted sesame oil, or more to taste See full instructions on:  www.gimmesomeoven.com
Read more

Buttermilk-Blueberry Breakfast Cake

Image
Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk*** * 7/8 cup = 3/4 cup + 2 tablespoons ** This 1 tablespoon is for sprinkling on top *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. See full instructions on:  www.alexandracooks.com
Read more