I have to add that last night's dinner was a repeat of the rotell chicken spaghetti that I posted a while back I'm telling you it's that good anyways, moving on :) I woke up this morning and walked into my kitchen looked out the window and low and behold lots of snow on the ground yuk!!! I really, really hate cold weather and I do believe that the stork dropped me on the wrong continent :) As I , stared out the window chicken chili came to mind I know we had soup on Monday but, we could have soup every night during winter it's just a warming meal. I have several recipes for chicken chili this one comes from www.bhg.com . It is also for the slow cooker I, just cooked it on the stove. I didn't realize it was a slow cooker meal until I started fixing it. I just had all the ingredients and said that's the one maybe it helps to read the recipe through sometimes :)
White Chicken Chili
3 (15 oz) cans great northern, pinto or cannellini beans, rinsed and drained
2 1/2 c. chicken
1 1/2 c. chopped red, green, and /or yellow sweet peppers, 2 medium
2 jalapeno peppers, seeded and chopped
2 tsp. ground cumin
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3 1/2 c. chicken broth
In a 3 1/2-4 quart slow cooker combine beans, chicken, sweet peppers, onion, jalapeno, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker.
Cover and cook on low for 8-10 hours or high for 4-5 hours.
Serve with desired toppings.
My note: Like I said above I didn't realize it was a slow cooker meal so, if doing this on the stove top you would have to saute your sweet peppers and jalapeno in a little olive oil or butter would work also. I decided to omit both peppers all together and use a can of rotell tomatoes. I got the soup going and let it simmer while I baked some cornbread.
No comments:
Post a Comment