White Chili

A fall favorite around our house! It smells delicious as it is cooking, and is a fun alternative to traditional chili. And truth be told, it did win third place at the Slate Canyon Ward 2007 Chili Cookoff (although, yes, Dave did happen to be on the panel of three judges ...)


Directions:

Add oil to an electric skillet and then add onions and garlics, cook until onions are translucent.

• 1 T. oil
• 2 medium onions (diced)
• 2 garlic cloves (diced)

Add:

• 2 cups cubed chicken

Cook until chicken is no longer pink, then add the following:

• 3 cups chikcen broth
• 2 T. fresh lime juice
• 2 T. diced cilantro
• 1 tsp. ground cumin
• 1/2 tsp. diced oregano
• 1/4 tsp. tobasco sauce
• 1/4 tsp salt
• fresh ground black pepper to taste
• 11 oz. California & Washington frozen white sweet corn
• 16 oz. great northern beans (canned, with juices)
• 16 oz. baby butter beans (canned, with juices)

Simmer for about 1 hour in electric skillet. Enjoy