Our Matt (Matthew Collier, for them what don't know) got this recipe from one of his colleagues ... won't divulge her name cause she don't know it's being posted. Her secret's safe ... but the proof of the chili is in the eatin' not the name of them what gave us the recipe! If it's half a good as he says it is, she deserves the credit and he promises to "try to ask her" ... preachers is something else, but I'll bet if he tries, he'll succeed!
It's a favorite at all of their faculty potlucks!
1 medium onion, finely chopped
3 T olive oil
1 4 oz can of chopped green chilis, drained
3 T flour
2 tsp ground cumin
2 (15.8 oz) bags of Great Northern Beans
1 (14.5 oz) can chicken broth or two cubes of chicken bullion
1 1/2 cup finely chopped, cooked chicken breast
Add Ons: shredded Monterrey Jack cheese, sour cream, salsa, rotel, white pepper, chili powder, salt, etc. to suit your own taste
I figured that them folks like me what ain't familiar with making white chili ain't gonna have a clue as to what might suit their own taste when comes to the add-ons ... and could use some help and advice from an expert!
Matt was happy to oblige ... "For the add-ons, I prefer a little sharp cheddar cheese (actually the more the better), and enough chili powder to make me reach for the Prilosec!"
In large skillet, cook onion in oil until transparent. Add chilis, flour, and cumin; cook and stir 2 minutes. This will be a thick-like paste.
Add chicken broth slowly while stirring. Add beans and bring to a boil. Reduce heat and simmer 10 minutes or until thickened. Add chicken, cook until hot through. Garnish with cheeses, sour cream, and salsa if desired.
For added heat, add white pepper and/or chili powder. For added veggies, add rotel with the chicken broth.
Matt also promises to take a picture of the finished product, the very next time the have it at home!
Enjoy!
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This is one that I'm going to try out the next time we buy a roasted chicken from Sam's Club.
ReplyDeleteSam's has the best roasted chicken and we often get it to make chicken sandwiches. It's so large that we rarely are able to eat it all and it's not very expensive
I asked about posting the author's name. She said she didn't mind, but the reciple wasn't original to her. She couldn't remember where she originally picked it up, but she's made so many changes to it I guess we can credit her anyway. Her name is Alayna Duren, and she is our only National Board Certified teacher. She taught me chemistry back in the late '90s (not sure how much I really learned, as history is really this preacher's strong suit). Anyway, it's been neat now working with her as a colleague. There are about five or six faculaty members at the high school who taught me. I'm not sure who it is weirder for-them or me!
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