Tuesday, March 4, 2008

White Chili

White Chili
6 (16 oz) cans Great Northern white beans (do NOT drain)
tsp cumin
1 large onion, chopped
3 tsp oregano
1/2 tsp garlic salt
1 tsp. chili powder
1 (7oz) can diced Hatch green chili
4 chicken bouillon cubes1 lb chicken breasts cooked and cubed
1/2 cup shredded cheese
16 oz sour cream

Combine all ingredients and cook in crock pot for 2 hours or on top of stove for 30 minutes.

This is not technically a casserolle, but it is quick and easy. It makes a big pot and my family usually is able to eat it the next day as well, so cut it in half if you don't want so many left-overs.

And yes, this is a re-post from my blog. I'll get some more recipes throughout the month.

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