Gooseberry Patch Keepsake Cookbook (Oxmoor House, 2010) is an essential piece of the family kitchen. With dozens of comfort food recipes, this Southern-style collection is sure to become a treasured family heirloom. Excerpted from “Soups and Sandwiches,” this White Chili Recipe is an easily-prepared, always welcome favorite.
Buy this book from our store: Gooseberry Patch Keepsake Kitchen.
Read more from Gooseberry Patch Keepsake Kitchen:
Fried Chicken Recipe
Shepherd’s Pie Recipe
Peanut Butter Cake Recipe
White Chili Recipe
Sour cream, whipping cream, and melted Monterey Jack cheese are stirred into this white chili recipe, making it extra rich and creamy. Rotate white chili into your menu as a substitute for chili with beef and kidney beans.
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
14-ounce can chicken broth
2 (15 .8-ounce) cans Great Northern beans, drained and rinsed
2 (4 1⁄2-ounce) cans chopped green chiles, undrained
1 1⁄2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
8-ounce container sour cream
1 cup whipping cream
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs
Heat oil in a large skillet over medium heat; add chicken and onion.
Sauté 10 minutes or until chicken is done; set aside.
Combine broth, beans, chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat.
Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well.
Top each serving with shredded cheese; garnish, if desired.
Serves 6 to 8.
This excerpt has been reprinted with permission from Keepsake Cookbook, edited by Emily Chappell and published by Oxmoor House, 2010. Buy this book from our store: Gooseberry Patch Keepsake Kitchen.