Aug 17, 2009

White Chili


Last Friday my sister-in-law, Marcie, my niece, Anne Marie, and I canned 70 quarts of Garden Fresh Salsa. (see recipe on my blog post of 7/10/09) Of course I couldn't wait to try some so I made this very simple recipe for our supper tonight with the one jar that didn't seal. Some people know about it, and some don't...but it is inexpensive, nutritious, and quick, AND it tastes good...everything I like!

Notes about salsa: for variety, in some of the jars of salsa, we decided to add corn and black beans. Also, we used plum tomatoes and after cutting off the ends, chopped them up in the food processor and did NOT peel them. Just be careful to go easy and don't let them get mushy! Oh, and we also added fresh chopped cilantro.

WHITE CHILI

2 - 15 oz. cans white beans, such as Great Northern
about the same amount of salsa
2 chicken breasts, cooked and cubed
1 - 16 oz container light sour cream
about 1 c. cooked rice, any kind (optional)
shredded cheddar cheese
nacho chips

On the stove or in a crockpot, heat the beans, salsa, chicken just to boiling, then simmer. After about an hour, add the sour cream and rice. Keep warm on lowest heat. Serve with chips and cheese .

Note about cooked chicken: For any recipe that calls for cooked chicken, I poach it. Bring a pot of water to boil, add the chicken and bring it to boil again. As soon as it starts to boil, turn the heat OFF, cover the pot, and let the chicken poach until the center is white. Boneless skinless breasts take about 10 minutes. This is a great way to cook chicken for chicken salad too. It comes out very tender and moist. I learned this trick from my Aunt Mary Ann, who is a great cook.




6 comments:

Pat said...

Can I come over, I'll bring the chips.
What a great supply, nothing tastes better then home made.
I love white chili, got to put that on my "to make" list!
Blessings!

smiles4u said...

I love homemade salsa. We will be making some here when our garden produce is ready...can hardly wait! I make a recipe much like the one you share here and it is so good. I have never poached chicken in the way that you described here so I will have to try this...sounds very easy. And I like easy!

Jacquelyn said...

I forgot to say that we had to purchase all our ingredients for the salsa from a local farm. Sadly I haven't had a garden in years, just no time.

Wanda said...

White chili has everything I like too Jacquelyn...I always add hot chilpotle peppers in adobo sauce to "anyhing" I can also!

Rebecca. Harlan, IN said...

I'm going to put this in my autumn soup file! Summer we eat primarily fresh fruits and vegetables; fall & winter - primarily soups. This sounds delicious & healthy. I think I'll try substituting yogurt which often works for sour cream.....

Jacquelyn said...

Rebecca, I have an Autumn soup recipe that I will post one of these days. I love it and it has a "story" behind it...I love soups too!