Sunday, November 19, 2006

Linda Thomas' White Chili

7 oz. chopped green chilies
1 med. onion, diced
1 Tbsp. butter
3 cans chicken broth
3 cans of Great Northern beans (undrained)
3 tsp. oregano
2-3 tsp. chili powder
3 tsp. cumin
4 cups cooked, diced chicken (3-4 chicken breasts, roasted as directed here)
1 cup sour cream
1 cup Monterey Jack cheese, grated

In a large Dutch oven, sauté green chilies and onion in melted butter.

Set aside 1/2 of the chicken broth; add remaining broth, spices, chicken, and beans to green chilies & onions in Dutch oven. Simmer for half an hour.

Mix reserved chicken broth with sour cream; add to soup, stirring until well-incorporated; add grated cheese and cook another half hour.

Serve with crusty bread.

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At 5:04 PM, Anonymous Anonymous said...

I made this recipe with leftover Thanksgiving turkey two weeks ago.
It was very good. A keeper!

I love your recipes and check here often for ideas.

Anita in Texas

At 9:22 AM, Blogger Les said...

Hi, Anita!! I'm so happy to see you here. :) Glad the recipe was a winner. I'll have to pass your compliments on to my friend, Linda Thomas.


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