WHITE CHICKEN CHILI

I know, another chicken recipe.  Hold onto your hat - this is good  AND it's quick BECAUSE you can be sneaky and get a roaster from your grocery store already cooked.  With all that has to be done this time of year and, the weather cool to downright cold, I think this recipe will earn its keep.    

                                              

There are white chicken chili recipes out there, but I BEGGED for this one from the cooks at Southern Seasons in Chapel Hill, NC.  They had to give it to me.  I was there every day eating it, ordering it, making my friends try it, sticking a spoonful in their face "Here, try this, you're gonna love it".   I was their biggest fan.  They saw my face coming around the corner and they already had it ladeled up for me.  I tried breaking down the flavors to make it without having them divulge the secret, but something was missing.  So I asked loudly and they handed it over.   It is quick and it is good.  I will say you can change it up a little bit and not use all that heavy cream and make it more soupy and use a lower fat milk.  I make much larger batches of this and use a whole roaster chicken from Costco, more beans and more everything.   I am happy to share this with you thing. 

Southern Season's White Chicken Chili

Whole Chicken Breast seasoned with salt, pepper, and cumin.  Bake at 350 degrees until done (or use a roaster already cooked). 

1 Red Onion, medium dice

1/2 Cup jalapenos (chopped)

2 Cans Great Northern Beans

1 qt. Heavy Cream

1/2 qt. Milk

1/2 tsp. Cayenne

1 bunch cilantro

• Saute red onions and jalapenos in a little olive oil in a large stew pot
• Dice chicken into bite-sized pieces and add to vegetables
• Add beans and cream and hold to a low simmer for 1 hour (this can be adjusted). Add cilantro and cayenne - Ready to serve.

                                            Grab a bowel & enjoy ~ Debi