White chili

This is my favorite chili! Every time I make it I am asked for the recipe. My sister-in-law even made it for here ward chili cook off and won!

Here is what you need

1-pound boneless, skinless chicken
1 med onion, Chopped
1 1/2 tsp garlic powder
1 Tab veg oil
2 -15oz cans great northern white beans rinsed and drained
1-15oz can white hominy (found in the Mexican food section)
1-15oz can chicken broth
1-4oz can of green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Cup sour cream
1/2 Cup heavy cream

First cook the chicken in a pot. The original recipe says to cut in chicken into 1/2 cubes and cook with onion, veggie oil and garlic powder until chicken is not pink. But I like to poach the chicken before and then shred it and then cook it with the onion, oil, and garlic powder. either way works.

in a separate sauce pan mix the can of chicken broth and 2-3 Tab of cornstarch stir over high heat until thick (add more cornstarch if you need it can be quite thick at this point.)

add to the cooked chicken and onions the thickend broth, beans, hominy, chilies and seasiongs. Bring to a boil simmer uncoverd for 30 min. Remove from heat. Stir is sour cream and heavy cream. serve immediately.

yields 5 servings. (trust me you will want to double this!)

yummy, yummy taquitos

ok, so obviously i got this recipe from our best bites, but i just wanted to post and tell you how good they were and the changes i made to mine. after dinner morgan said "this is the best dinner, you could totally do a throwdown with bobby flay and win!" so funny. really, they were a hit!

you could go to their blog and get the exact recipe that they used, which i'm sure is wonderful, or you could use my filling instead. here's what i did:

1 8oz pkg. of cream cheese.

1 cup mango salsa (i bought the kind from costco).

1/2 cup cheese (any kind you want, but i used colby jack)

shredded chicken (i don't know how much. probably about 4 breasts or so. whatever consistency you want)

mix all together. (make sure the cream cheese is at room temp.)

then you just roll them up on your tortillas. the recipe says corn, but i used flour. make sure you get the baby tortillas or your taquitos will be too big. you want them to be a good size for dipping. also, make sure when you put your filling on, that you place it on the lower third of the tortilla. you get a better roll that way.

i served them with spanish rice, guacamole, sour cream and salsa. so yummy. enjoy!