White Chicken Chili by Yvonne at StoneGableBlog

 https://www.stonegableblog.com/ 

Ingredients

For The White Chicken Chili

• 2 boneless skinless chicken breasts
• 1 diced onion
• 2 cloves fresh garlic, finely minced or pressed
• 1 (8 oz) Philadelphia cream cheese one brick
• 1 (14.75 oz) can of cream corn
• 1 cup frozen corn
• 1 (14.5 oz) can of fire roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (7 oz) can green chilies
• 1 cup chicken stock use more to thin out the chili if needed
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/4-1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup heavy cream or half and half

 

Here’s how to make white chicken chili on the stovetop…

In a large dutch oven or pot and add two tablespoon of olive oil. Add the onions and cook over a medium low heat until translucent, about 4 minutes. Add the minced garlic and cook for about 1 minute. Stir in the spices and cook for 30 seconds, stirring constantly to bloom their flavors.

Add the rest of the ingredients, minus the cream, and heat over a medium high heat until it begins to almost boil. Reduce the heat to low and simmer, giving the chili an occasional stir.

Cook for 40 minutes until the chicken is done through. Add the half and half last...heat for a couple minutes.  You can add rice or additional Chicken stock if you want more broth.

 

CAN I FREEZE THE CHILI?

I prefer not to freeze the chili it changes the texture.

Jan's Calabacitas Con Queso (Zucchini with Cheese)

Calabacitas Con Queso

1 1/2# Zucchini cut in bite size peices

3 Cobs of Corn, cooked in microwave for 3 minutes and shuck cobs and cut off kernels

1 onion sliced and lightly browned in small amount of Evoo over medium heat

1 clove of Garlic pressed

Small to medium Poblano Pepper, seeded, deveined and minced

2-3 Plum Tomatoes with seeds removed and cut into bite size peices

1T Evoo

2t Sugar

1/2 t salt

1/2t Cumin or to taste

1/2t Chili Powder or to taste

2c or more Monterey Jack Shredded Cheese

In Saucepan add 1T EVOO. Zucchini, Corn, cooked onion, garlic, Poblano pepper, tomatoes, Cumin, Chili Powder and salt.  Cook covered over medium heat until tender (about 10 minutes).

Gently stir in the sugar.  Then add the cheese sprinkled on top of the pan.  DO NOT STIR.  Keep heating until cheese is melted.  Serve warm.
 

 JAN'S HARD BOILED EGGS - So Easy

Bring a pan of water, deep enough to cover as many eggs as you want to cook, to a boil.  Reduce to medium boil.  Gently put eggs in the pan.  Simmer 12-13 minutes.  Make sure they remain simmering...increase heat if needed.  While the eggs are simmering, prepare a bowl or another pan for an ice bath for the eggs.  ICE BATH:  Fill large bowl or pan 1/4 with very cold water and add some ice. Remove from heat and plunge the eggs into an ice bath adding water or ice to cover the eggs...for 5 minutes.  Remove from water and refrigerate for about 1/2 hour before peeling.  The eggs peel much easier than any other way I've ever made them.

Crunchy Cucumber Salad

 CRUNCHY CUCUMBER SALAD

Red Onion chopped

Cucumber halved and peeled and cut In cubes

½ red peppers chopped

Cherry Tomatoes cut

 Dressing

1T white Vinegar

¼ cup Hellmann Mayonnaise

2T sugar

1t season salt

1 ½ t dill minced

 Mix, chill & serve