Saturday, October 19

White Chili Recipe - A Great Twist on an Old Favorite

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It just seems like it's more fun to cook when the weather is cold outside! So I've been pulling out all my favorite soup recipes. The tried-and-true recipe I'm sharing with you today is from a food storage class. {That's why it has lots of canned options in the ingredients. All the options turn out well.}

White Chili Recipe
www.michellelunt.com
  • 2 chicken breasts {or 2 - 14 oz. cans chicken}
  • 2 cups chicken bouillon
  • 1 - 4 oz. can mild green chiles
  • 2 - 15 oz. cans Great Northern white beans, drained
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whipping cream {or 1 cup evaporated milk or 1 cup yogurt}
Cook chicken breasts on low for about 4 hours. {I add about 1/4 cup of water.} When cooked, break chicken into chunks & add all other ingredients. Cook in crock pot about 30 more minutes. 

3 comments:

  1. HI FRIEND!!! Would you believe I have most of the ingredients to make this in my cupboard? YEA! Pinning so I remember to do this soon. You always have the best recipes. Can't wait to try this one out! I need to go back in your archives and search for your food storage post. One of my fall goals is to get ours put together!!! Happy Fall! xoxo jules

    ReplyDelete
    Replies
    1. Darling Jules {aka Real Estate Mogul!} Thank you for popping by & for your sweet comment. Let me know how your pantry project goes.

      Warmly, Michelle

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  2. Michelle, I am trying this great recipe tomorrow! Can't wait! Anything you make is fabulous.
    Cheryl

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