Dinner
An old fashioned comfort food that I can't remember the first time I had some. It's great in the summer and especially good on a cold winter's night. It takes less than half an hour to make and is very filling for not a lot of calories.
For vegetarians of the world, it's just as good without the meat, so have no fear. Just use Veggie broth for the Chicken broth and omit the bouillon cubes. Add an extra can of navy or butter beans.
Granny Mae Wisdom--First two years you'll want to eat 'em up. After that, you'll wish you had.
It's extra yummy on top of sweet yellow cornbread. And I like to garnish it with a dab of sour cream and cheese. But it's also good over rice. Don't be afraid to experiment!
White Chili
2 Cans of Chicken (Drained)
2 Cans of White Beans (Drained)
4 Tbsp All-Purpose Flour
1 4.5 oz Can of Green Chilies (Drained)
1 1/4 Cup Chicken Broth
1 Cup Diced Onions, Green Peppers & Celery
1 tsp Cumin
1 Chicken Bouillon Cube
1 Steak Bouillon Cube
1 tsp Olive Oil
1 tsp Garlic Salt
Salt and black pepper to taste
1. Place Olive Oil in a pan and heat.
2. Saute diced Onions, Green Peppers & Celery until tender.
3. Drain Chicken and add to vegetables.
4. Add Cumin, Garlic Salt, Salt & Pepper.
5. Cook until Chicken is white.
6. Stir in Green Chilies.
7. Add Chicken Broth.
8. Add bouillon cubes.
9. Add beans.
10. Let simmer 10 mins.
11. Bring to boil and slowly add flour.
12. Stir until the broth thickens.
13. Garnish & serve.
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