Friday's recipe (12/2/11) - Aimee Fortney's white chicken chili - WSMV News 4

Friday's recipe (12/2/11) - Aimee Fortney's white chicken chili, peppermint milkshake

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My friend Michelle Carney and my Mom both shared recipes, years ago, for White Chicken Chili.  Both are similar, except Michelle cooks her chili in the crock pot.  I just like to add a lot of seasonings and heat to mine, so I use two cans of chopped green chilies,and a bit more cayenne and cumin.

1 package of boneless, skinless chicken breast, cubed
2 cans of chicken broth
2 cans of white beans (Navy Beans or Northern Beans)
2 small cans of chopped green chilies
1 small onion, chopped
2 Tablespoons of olive oil
2 Tablespoons white wine (optional)
2 Tablespoons flour (optional, but helps to thicken)
Salt and Pepper to taste
1 Tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon complete seasoning (Sazon Completa)
1 1/2 teaspoons oregano
1 garlic clove minced

Layer all ingredients in Crock Pot and cook on low all day - about 8 hours.  Garnish with Sour Cream, Cilantro and Tortilla Chips.


2 cups vanilla ice cream, softened
1 to 1 1/2 cups milk (or Vanilla soymilk may be used)
1/2 teaspoon peppermint extract
1/2 cup miniature chocolate chips
5 to 6 pieces of peppermint candy, crushed
1 teaspoon sugar

Blend all ingredients in blender.  Top with homemade whipped cream and miniature chips and crushed peppermint candies.

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