Wednesday, February 24, 2010

White Chicken Chili

We're almost out of the dark and wet winter here in Sacramento, but not quite. In fact it's projected it's going to rain all week long. Rainy weather tends to makes me crave heavy,comfort foods, and I wanted to make something I had made before but with a twist, so instead of making my traditional chili recipe, I made white chicken chili. This was super tasty, and you can easily tweak it to accommodate your tastes and items in your cupboard. This will make about 8 large bowls worth, which you can store in individual serving size Tupperware and freeze if you like.

1 small can corn
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can white beans
1 can mushrooms (or fresh, sliced, whichever you have on hand)
1/2 yellow onion, diced
1 bell pepper, diced
1 lb chicken, diced
3 cloves garlic, minced
1 can cream of mushroom or cream of chicken soup mixed with 1/2 cup water (Health Valley and Ener-G are gluten free)

1. Heat 2 Tbsp olive oil and saute diced onion, garlic, bell pepper, and chicken together until chicken is cooked through.
2. Combine sauted items with remaining all ingredients in a crockpot.
3. Cook on low for 5-6 hours.
4. Top with following suggestions: cilantro, cheese, avocado, sour cream

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