If you threw a ton of time and energy into making a fab Mother’s Day meal, something simple and easy sounds like the real deal for dinner tonight.
So how about a pot of white chicken chili?
OK, here we go with this version sent along by Pearl Maddy of Marysville. “This recipe for white chicken chili is from a can of Bush’s beans,’’ she says. “I haven’t tried it yet.’’
And Beth Fahlstrom shares a crockpot or stovetop concoction, telling us, “I recently saw this recipe for Mandi Forester’s white chicken chili prepared on the Rachael Ray show. It is quick, easy and delicious. I have also sent it to several friends and everyone raves about it.’’
White chicken chili
3tablespoons olive oil
1medium onion, finely chopped
1can (4 ounces) chopped green chilies, drained
3tablespoons flour
2teaspoons ground cumin
2cans (16 ounces each) navy or great northern beans, undrained
1can (14.5 ounces) chicken broth
11/2cups finely chopped cooked chicken breast
Shredded Monterey jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.
Makes 6 to 7 servings.
Crockpot or stovetop white chicken chili
1box (32 ounces) chicken stock
3cans white beans, undrained
5cups bite-size pieces cooked chicken (rotisserie or boiled)
1jar (16 ounces) salsa
1block (8 ounces) pepper jack cheese, grated, plus extra for garnish
2teaspoons ground cumin
2cloves garlic, minced
Black or white pepper to taste
1/2cup finely crushed corn chips (optional, if you like your chili thicker), plus extra for serving
Sour cream for garnish
Place all the ingredients except the corn chips and sour cream in a crockpot. Cover and cook on high until the cheese is melted. Or, chili may also be cooked on the stovetop over medium-high heat until the cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.
Makes 6 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
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