Is it cold where you live? It's certainly not cold in Georgia yet! When the weather does start to turn cold, there's nothing better than a bowl of chili for dinner. Chili is also one of those foods that you can freeze whatever you have left over for dinner another night. I'm posting two different kinds of chili. Both are delicious and can be made in the crock pot or a pot on the stove. I bet you know which way I prefer to cook it!
White Chicken Chili
1 whole chicken breast, cooked and shredded
1 medium onion chopped
1 can Rotel (you don't have to drain)
1 packet of chili seasoning
1 can navy beans or great northern beans
1 can black beans (be sure to drain)
1 can cream of celery or cream of chicken soup
1 can Rotel (you don't have to drain)
1 packet of chili seasoning
1 can navy beans or great northern beans
1 can black beans (be sure to drain)
1 can cream of celery or cream of chicken soup
1 cup of sour cream - maybe a little less
1 carton (I think it is a quart) low sodium chicken broth
1 cup shredded cheddar cheese
1 small can of corn, drain
1 carton (I think it is a quart) low sodium chicken broth
1 cup shredded cheddar cheese
1 small can of corn, drain
½ cup Half and Half
Saute onion in oil. Add Rotel, cream soup, and sour cream. Cook until smooth. Stir in chili seasoning. Add beans and chicken. Then add chicken broth. Bring to a low boil and then simmer for 30 - 45 minutes. Add shredded cheese and corn and stir until cheese is melted. Add about a half cup of half and half to it to make it a little less spicy.
Saute onion in oil. Add Rotel, cream soup, and sour cream. Cook until smooth. Stir in chili seasoning. Add beans and chicken. Then add chicken broth. Bring to a low boil and then simmer for 30 - 45 minutes. Add shredded cheese and corn and stir until cheese is melted. Add about a half cup of half and half to it to make it a little less spicy.
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