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White Chicken Chili

Shauna Evans, Author of Sweet and Savory Cookbook, makes White Chicken Chili
White Chicken Chili


2 Tbsp. olive or canola oil
1 medium onion, chopped
2 fresh garlic cloves, crushed
2 (15.5 oz.) cans great northern beans, rinsed & drained
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans fire roasted green chilies
1 tsp. cumin
1 tsp. salt
1 tsp. dried oregano leaves
½ tsp. black ground pepper
¼ tsp. cayenne pepper
1 ( 2 lbs.12 oz.) roasted rotisserie chicken, meat removed
1 cup sour cream
½ cup 2% percent milk



1. Heat oil in stock pot on medium heat. Add onions and garlic cook until soft.
2. Add beans, chicken broth, and green chilies.
3. Add cumin, salt, oregano, black and cayenne pepper and stir to combine and heat through.

4. Turn heat down to medium low heat and add sour cream and milk. Stir to combine. Do not let boil. Heat through.



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