Friday, November 7, 2008

the man can cook

I'm so glad I married someone who doesn't object to doing his share in the kitchen. C flipped through a cookbook and found this recipe for White Chicken Chili. It sounded tasty and pretty simple, so he gave it a try on Tuesday night. It was absolutely delicious. Next time, we'll have to double it so we have enough to share.

White Chicken Chili

2-3 boneless chicken breasts
1 can chicken broth
1 large onion, chopped
3 cloves garlic, crushed
3 cans white beans, drained
1 can creamed corn
1 (4oz.) can chopped chiles
2tsp. cumin
1tsp. ground oregano
1/3tsp. cayenne pepper
1/4C dry sherry
1 or 2 C Mexican shredded cheese

Boil the chicken in 1 can of chicken broth. Remove chicken and shred. Return to broth.
Saute onion and garlic in olive oil. Add sherry.
Add onion/garlic/sherry mixture to chicken and broth. Add all remaining ingredients. Heat thoroughly. Serve warm with sour cream and corn chips.

We didn't have any sherry, and our most local grocery store is tiny so they didn't have any either. I wasn't about to shell out $10 on a bottle from the liquor store so I could use 1/4 cup in the chili, so we just left it out. The result was fantastic. We'll try it with sherry next time for comparison.

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