Tuesday, September 20, 2011

Tasty Tuesday's

I know I've been MIA for a while now and I'm so sorry! In June the cabin rental place I was working at made a TON of changes that I didn't agree with so that left me looking for a new job. I am now well settled into my new job as a Guest Services Rep. for an amazing hotel in the area. It is the only 4 star hotel in our area and has a Christmas theme which I love! Things have been going great and I truly love going to work each day. It took some time to get used to my new schedule but I'm adjusted now and will try and do better about blogging more often! Now time for another great recipe!

White Chicken Chili:

3 Cans Great Northern White Beans
3 Cans Pinto Beans
1 Brick of Pepper Jack Cheese, Grated. (I use Cabot Reduced Fat Pepper Jack to make it lighter.)
1 16oz tub of Sour Cream (I use fat free to make it lighter.)
1 1/2 Cup Salsa
1 Teaspoon Minced Garlic
1 Medium Onion, Diced
1 Teaspoon Ground Cumin
1 13oz Can of Chicken Breast in water, drain water
Red Pepper Flakes to taste

Saute onion with chicken until onion is soft. Ever so lightly brown the chicken. Add garlic and cumin. Pour in beans, salsa and sour cream. Stir well, add grated cheese and heat through while stirring frequently to prevent cheese from burning to the bottom of the pot. Once cheese has been melted and all ingredients are incorporated, enjoy!

I love this chili sooo much all year long! It is also great to eat using Scoops Chips!

1 comment:

  1. Mmmm I'm so glad chili season is here, and white chicken chili is my absolute favorite! I can't wait to try this recipe. Thanks for recommending Cabot cheese!