WSMV Channel 4 Friday's recipe (12/2/11) - Aimee Fortney's white chicken chili, peppermint milkshake

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

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.