This recipe came in from my friend that gave me the idea to start trying one "new" recipe per week. Of course, I'm going to have to call her now (or you could post a comment, lady) regarding the chicken caveat and the mysterious "toward end" instruction. Oh, and what is shoepeg corn? And beans in a jar? And small versus large as measurements isn't going to work for me. You all may think I'm exaggerating, but I will stand in the aisle forever trying to figure this out if I go in unprepared. I don't even want to talk about the time I spent staring at the canned tomatoes ...
"A suggestion for #2 - quick, easy, healthy and makes a lot. Let me know if you need suggestions on cooking the chicken - you don't want to use precooked."
White Chicken Chili:
2 chicken breasts, cooked and shredded
2 14 oz. cans chicken broth
2 C. chopped onions
1 large jar Great Northern white beans
2 T. minced garlic
1 4.5 oz. can green chilis
1 small can shoepeg white corn
2 t. cumin
2 t. oregano
1/2 t. cayenne
Saute onion and garlic with olive oil until translucent. Combine ingredients and simmer on low for one hour adding corn toward end.
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