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.
AIMEE FORTNEY'S PEPPERMINT CHOCOLATE CHIP MILKSHAKE
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.