White Chicken Chili

 

Ingredients:

 

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, minced

2 ½ cups chicken broth

2 – 4 oz cans diced green chilies

1 ½ teaspoons ground cumin

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon paprika

Juice from ½ of a small lime

Salt and pepper to taste

2 – 15 oz cans great northern beans

1 cup corn

2 heaping cups of cooked chicken, shredded

 

Preparation:

Heat olive oil in a large pot over medium-high heat. Add onion and saute until softened. Add garlic and cook for 30 seconds.  Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste. Drain and rinse beans in a strainer.  Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.  Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.  Remove from heat and stir in sour cream and cooked chicken.  Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.


Comments

Post a Comment

Popular posts from this blog

Mini Crab Cakes

Image
Ingredients: 1/2 lb. Lump Crabmeat 1/2 cup Bread Crumbs One Large Egg (Lightly Beaten) 2 Tablespoons Mayonnaise One Teaspoon Wine Worcestershire Sauce 1/4 Teaspoon Black Pepper 1/8 Teaspoon Salt One Sliced Scallion One Tablespoon Olive Oil Preparation: Mix the egg, mayonnaise, bread crumbs, Worcestershire sauce, pepper and salt in a medium bowl. Add the crabmeat and scallion in the mixture. Shape the mixture into 15 to 18 mini crab cakes. Coat bottom of large non-stick skillet with the oil, heat the oil, then cook the crab cakes over medium high heat, about 3 minutes per side until lightly brown and cooked through. Serve with your favorite salad from the produce department and a red velvet cake roll for dessert.   Enjoy!
Read more

Stuffed Shells

Image
Ingredients: Gia Russa Frozen Shells Stuffed with Ricotta 24 oz. Jar Favorite Spaghetti Sauce or home-made if you’d rather Grated Romano Cheese Preparation: Pre-heat oven to 350 degrees. Cover the bottom of a baking pan with spaghetti sauce Place frozen stuffed shells on the sauce, then cover generously with the remainder of the sauce. Sprinkle generously with grated romano cheese. Cover with aluminum foil and bake for 35 to 40 minutes. Great quick and easy party buffet entree or a great dinner item as well. For dinner, serve with fresh baked Italian bread from the bakery, a Caesar salad from the produce department with fresh baked apple pie from the bakery for dessert. Always a hit as a party entrée.
Read more

Baked Cod Topped with Bread Crumbs

Image
Ingredients: 2 lbs. Cod Cut into Serving Size Pieces 1/2 Bunch Parsley – Chopped Two Tablespoons Melted Butter 1/2 cup Seasoned Bread Crumbs Olive Oil Spray Salt & Pepper to Taste Preparation: Coat the bottom of a baking dish with the olive oil spray and arrange the Cod in the dish.. Melt the butter and combine it with the bread crumbs, parsley, salt and pepper, then spread the mixture over the Cod evenly. Bake in a 350 degree pre-heated oven for 25 to 30 minutes. Fish will flake easily when it’s done. Serve with a baked potato and your favorite salad from the produce department. Fresh sliced strawberries provide a perfect dessert for a wonderful dinner.
Read more