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Wednesday, October 1, 2008

White Bean Chicken Chili

When the hearty goodness of chicken, corn and beans mixes with the colorful flavors of tomato, cilantro and cumin, your mouth will never be the same again. This one is a must make! A big thank you to Analisha Peterson for the recipe!!

2 Tbs vegetable oil or canola oil
1 lb diced, cooked chicken
1 onion
1 can chicken broth
4-6 tomatillos, pureed
1 can diced tomatoes
2 cloves garlic, chopped
2 green chiles, diced
1/2 tsp dried oregano
1/4 bunch cilantro chopped
1/4 tsp ground cumin
1 can great northern beans
1 can butter/lima beans
1 can white corn (optional...I use frozen corn)

chicken, onions and garlic in oil. Add all ingredients except for the beans. Simmer 10 min. Add beans, simmer 5 min. Serve with sour cream and tortilla chips. Enjoy!

***This is a great freezer cooker! Especially when ingredients are on sale, just double, triple, or 'even more' the recipe and then bag up the extra meals. Perfect for a fast, yet substantial meal worthy of company.***

1 comment:

Analisha said...

This is really yummy and freezes very well. This chili turns out to be more like a hearty soup than a chili, but that can be easily changed for those of you who like thicker soups and chili. I simmered the soup long enough for some of the beans to break apart and mix in with the liquid which thickened it right up. This can also be achieved by taking some of the soup and putting it into the blender. Pour it back into the soup and it will thicken up right away.
Also when making this make sure to add extra Cumin to achieve that great flavor. I add 2-3 times more cumin than the recipe asks for!!! Yum Yum