It's Oregon, it's fall, it's soup time! Delicious the first, 2nd, 3rd time around...:)
White Chicken Chilifrom the kitchen of Cathy Cordero
1 tablespoon of oil 1 onion, chopped 2 cloves of garlic, minced 1/2 Tablespoon cumin 3 chicken breasts, cooked and shredded 2 cans navy beans, drained 1 cup frozen white corn, or 1 can white corn 1/2 can of cream corn (freeze the other half for next time) 4oz can of chopped green chiles 2 cups of chicken broth 1/2-1 Tablespoon chili powder 1 can petite diced tomatoes 3 or 4 tablespoons salsa verde
Garnishes: Sour cream chopped cilantro shredded cheddar or Monterey Jack cheese tortilla chips.
Saute onion, and garlic in hot oil in a large stock pot until tender. Add remaining ingredients and mix well. Simmer over low heat for 30-60 minutes. *I like to saute the onion and garlic and just throw all the ingredients in the crock pot for a few hours!! Do YOU have any tried and true recipes you would like to share?! I will try to post Dinner Bell every Wednesday so please email your favorite recipes to billycathy2b1g@comcast.net if you would like to share! I know I ALWAYS need new dinner ideas!:)
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