Monday, February 8, 2010

White Chicken Chili

This recipe comes from one of my favorite people in the whole world, Tina G. She got it from another friend, who probably got it from another friend--I love that about recipes! :) This recipe freezes wonderfully!

White Chicken Chili

*This recipe makes enough for you to serve your family for dinner and freeze the other half...or have LOTS of leftovers!! :-)

1 Can Family Size Chicken & Rice Soup
1 can kidney beans—rinsed/drained
1 can black beans—not rinsed if you like a little extra flavor ;-)
1 can Rotel Tomatoes and Green Chilis, any “heat” variety...I use “Original”
1 can sweet yellow corn, undrained
1 tsp. Cumin
3 chicken breasts, cooked and cubed OR 1 large can of chunk chicken

Directions: Cook and cube chicken, if necessary. Dump all ingredients into pot, add ½ “family-size soup can” of water. Bring to boil, lower heat and simmer for 30 minutes.

Serving suggestion: Best served with corn chips, a few spoonfuls of shredded “Mexican blend” cheese, and a little dollup of sour cream :-)

1 comment:

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