Wednesday, January 27, 2010

White Chicken Chili with PAZAZZ


My original intention was to make the Bush's recipe.
After looking it over I decided it didn't have enough "pazazz"!
This recipe on the other hand is loaded with pazazz and fantastic!




Ingredients


  • 3 tablespoons margarine
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 (16 ounce) cans great northern beans
  • 1 can of Rotel  
  • 1 (14.5 ounce) can chicken broth
  • 2 cups finely chopped cooked chicken breast
Directions 


  1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
  2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
  3. Add beans, Rote, and chicken broth; bring to a boil.
  4. Reduce heat; simmer for 10 minutes or until thickened.
  5. Add chicken; cook until hot.

You can garnish with cheese, tortilla chips, sour cream or salsa.
 








2 comments:

Veggiemomof2 said...

I'm trying the White Chicken Chili recipe featured on Racheal Ray last week. If it doesn't work for us, I will have to try this or the bushbeans.com recipe!

Colie's Kitchen said...

We really like this recipe. I started off using the Bush's recipe, but I found it to be a little bland for our liking. I added a few things, but what made it great was the can of Rotel!!