Thursday, January 21, 2010

W is for White Chili

Lunch today rocked, simply stated. We've been trying our best to not eat out, with Chinese food being the biggest temptation. We all love Chinese buffets, but it costs us about $30 to go, now that there are 5 paying to eat. So, today, Jay watched the girls and I prepared some good, fried, authentic-ish, homemade Chicken Lo Mein, Fried Wontons, and Crab Rangoon. YUM!

Here's hoping supper's White Chili (adapted from here) will meet or exceed lunch's yummy-ness!


  • 2 tablespoons olive oil
  • 1/2 onions, chopped
  • 1/2 teaspoon minced garlic
  • 2 boneless chicken breasts, chopped
  • 2 cups chicken broth
  • 2 anaheim peppers, chopped
  • 1 teaspoon dried cilantro
  • 1 teaspoon dried oregano
  • 3/4 teaspoons cayenne pepper
  • 1 (14.5 ounce) can great Northern beans, undrained
  • 1 can red beans, undrained (just because I didn't have two cans of white beans)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream


  1. Heat the oil in a large pot over medium heat. Cook chicken until cooked through. Remove from saucepan.
  2. Add another tablespoon of olive oil Add the onions and garlic and saute for 4-5 minutes, or until onions are tender.
  3. Add the chicken, chicken broth, green chile peppers, cilntro, oregano and cayenne pepper and bring to a boil.
  4. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
  5. Add sour cream and stir until mixed thoroughly.
  6. Ladle into individual bowls and top with the cheese. Serve with tortilla chips.
(Post supper report: Not too spicy for the girls, good flavor for us adults. Definite repeat.)

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