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Thursday, November 29, 2012

Delicious White Chicken Chili

This morning Christy at The Girl Who Ate Everything posted a delightful looking recipe for white chicken chili. I decided that I just HAD to make it for dinner tonight! Not only was it SUPER easy but it was also SUPER yummy!! The only differences between Christy's recipe and what I did was exchange Great Northern beans for Garbanzo beans, exchange Monterrey Jack cheese for Mexican cheese, and skip the Tabasco sauce.

  • 1 onion, chopped (about 1 1/2 cups)
  • 1 Tablespoon olive oil(EVOO)
  • 3 cups chicken broth
  • 3 (15-1/2 ounces) cans Garbanzo beans
  • 2 cups cooked chicken, shredded
  • 1 (4 ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3/4 cup sour cream
  • 1 1/2 cups shredded Mexican cheese
  • (optional) Tabasco sauce
Super Simple Steps:

1. Saute chopped onion in olive oil.
2. Add broth, beans, chicken, chiles, cumin, garlic powder, oregano, and pepper.
3. Simmer (stirring occasionally) for 30 minutes.
4. Add sour cream and cheese. Mix until cheese is melted
5. Serve and Enjoy! :)

Yields 6-8 servings.

Note: This picture of my bowl of soup does NOT do it justice!! :)

Enjoy :)

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