One of our favorite places to be is in the kitchen. We love to bake and cook and it all stemmed from our mom's passion of cooking. She would find a recipe that she loved, and then make it all year long. We used to say, "That was the year of the cheesecakes" or "That was the year of cinnamon rolls." Some of our fondest memories revolve around cooking together in the kitchen. We love to get together as family and contribute our best recipes for the meal. And we are constantly calling each other saying, "You've got to try this recipe!" We'd like to share our favorite recipes with you. So, happy cooking, happy baking, happy eating, and then happy exercising afterwards to burn those calories!


Monday, November 7, 2011

Creamy White Chili


Insert Jaimee's text

Creamy White Chili

INGREDIENTS:

- 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes

- 1 medium onion, chopped

- 1 1/2 tsp. garlic powder

- 1 Tbsp. vegetable oil

- 2 cans (15 1/2 oz. each) great Northern beans, rinsed and drained

- 1 can (14 1/2 oz.) chicken broth

- 2 cans (4 oz. each) chopped green chilies

- 1 tsp. salt

- 1 tsp. ground cumin

- 1 tsp. oregano

- 1/2 tsp. pepper

- 1/4 tsp. cayenne pepper (for milder soup, use chili powder instead)

- 1 cup (8 oz.) sour cream

- 1/2 cup whipping cream


DIRECTIONS:
In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Yield 7 servings.


at 8:46 PM

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