Thursday, September 23, 2010

Dinner for Two

Last night, Amy came over for dinner and I tried a new recipe - White Chicken Chili. I think the word Chili in the title is misleading because this was more of a stew/soup than chili. I added vegetables to the recipe including red peppers, green peppers, scallions, corn & carrots. It very good & filling. Perfect fall recipe!

Here is the recipe:

White Chicken Chili

Serves 4

1 lb boneless skinless chicken breast, cubed

1 medium onion, small diced

1 T vegetable oil

2 cans cannellini beans

14.5 ounces chicken broth

2 4-ounce cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/4 tsp cayenne

2 garlic cloves, minced

1/2 cup half & half

8 ounce reduced fat sour cream

Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.

Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.


It tasted great as leftovers for lunch, too!

Also, I would just like everyone to know that Evie loves Amy. She runs to see her at the door and wants her to play with her!

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