So, the other day on facebook, a friend commented on a friend of her's pin on pinterest (the beauty of social media!), a white chicken chili recipe. I've never had white chicken chili and truthfully, had been a bit leery of it. But this recipe seemed easy and with two cups of shredded cheese and a cup of sour cream I figured it must taste pretty good. I'm so glad I tried it, another tasty recipe to add to the collection! Since I'm lazy, I used two 10 oz cans of chicken. Also, I opted for the Mexican blend cheese. I brought it to a low boil and then reduced the heat to let the soup simmer for the 30 minutes.
4 cups chicken broth
4 15.5 oz. cans Great Northern Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend
In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
Right before serving, stir in sour cream and cheese until it is all blended and melted.
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