Dinner Bell

It's Oregon, it's fall, it's soup time!

Delicious the first, 2nd, 3rd time around...:)

White Chicken Chili from 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!:)