Friday, September 29, 2006

White Bean and Chicken Chili

My friend Susan sent me this recipe. It is YUMMY! A great meal for an autumn evening.


1 large onion, chopped

3 tsp. cumin

3 15oz. cans white beans

½ tsp. oregano

5 cups chicken broth

6-8 cloves garlic, minced

3 cups cooked chicken, shredded

1 cup sour cream

3 cups shredded Monterey Jack Cheese (1/2 lb.)

Bring onion, beans, and broth to a boil, reduce to simmer for 10 min.

Add chicken, simmer another 20 minutes.

Add spices and garlic, simmer another 30 minutes.

Just before serving, add sour cream and shredded cheese.

Stir to melt, then serve.

Very good the second day, too. Freezes well.


jordan said...

This reminds me of Robin Kendall's white bean soup recipe.

Heather said...

Thanks for letting me have some, Erin. Susan I'm so glad you shared this recipe-it was delicious. Tell your girls hello from us!

Lindsey said...

You should make this for the chili cook-off on the 21st.

Anonymous said...

You should TOTALLY make this for the cook-off. If you don't, I'll steal the recipe and enter it! Tania.

Marissa said...

I made this recipe and it was wonderful. Thanks for sharing your great tips and recipes. I just ran into your blog last month. Thanks!