I Never Knew Chili Could be WHITE!

I recently found out how much Greg loved Chili so I decided to make some more. While Googling for a recipe, I found something that sounded really interesting...White Chicken Chili. I seriously never knew chili could be any other color but red so I was curious to try it. (I also had the last of my slow-cooked chicken to use up so it was perfect!) I pretty much combined a bunch of recipes I found online and made my own. I also served it with more cornbread muffins but this time using Bisquick instead of Jiffy. This was definitely a new take on Chili for us but a yummy one! It almost tasted like a chowder...nice and creamy. Now our tummies are warm and stuffed so we'll be vegging on the couch to watch 3 hours of Lost now!

White Chicken Chili


Ingredients: (2 servings)


1 Tbsp vegetable oil
1 small onion, chopped
1/4 c Jalapeño peppers, diced
2 garlic cloves, minced
1 tsp ground cumin
1 c chicken broth
1 cans (15-1/2 oz) Mexican chili beans, drained
1 Tbsp minced fresh parsley
1 Tbsp lime juice
1 c cooked chicken, shredded
1/2 c sour cream
1/2 c shredded Pepper Jack cheese


Prep:


1. In a large saucepan, cook onion and jalapeño in oil until tender, about 5-8 minutes. Add garlic and cumin; cook 1 minute longer.


2. Stir in the broth, beans, parsley, lime juice and chicken; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.


3. Remove from heat and stir in sour cream and cheese.


Corn Muffins


Ingredients: (6 muffins)


1 c cornmeal
1/2 c Bisquick mix
1/4 c sugar
1/4 c butter or margarine, melted
1/2 c milk
1/2 tsp baking soda
1 egg, slightly beaten
1/4 c shredded Pepper Jack cheese
1 Tbsp minced fresh parsley


Prep:


1. Preheat oven to 400°F. Grease 6 muffin cups.


2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.


3. Bake muffins 14-17 minutes or until golden brown.