Wednesday, November 3, 2010

White Chicken Chili Wednesday!

Day 3 to be thankful! Today I'm thankful for the world's most fabulous husband! He doesn't like soups or chili but he was a super trooper tonight (err, right meow-haha) and ate it anyway. (He went back for seconds too, don't tell anyone!) :) He is the best person ever to go through life with. He knows all the right words to say and when to keep his mouth shut. :) I love him to pieces!

So for tonight's dinner (minus the schnozberries)...

White Chicken Chili

3 strips pre-cooked, refrigerated bacon, crumbled
1 small white onion, diced
3 Tbsp. minced garlic
1 can original Rotel
1 (15 ounce) can Northern beans
1 pkg. chicken breast tenderloins, boiled and shredded
3 cups chicken broth
1/2 cup sour cream
1 small can white corn
shredded Monterey Jack cheese
pepper to taste

Boil chicken in a pot of water until cooked through. When cooled, shred and set aside.

In a large pot, saute the bacon pieces with the diced onions and garlic. Cook with the bacon over medium high heat until they are softened, about 3-5 minutes. Add the green rotel, beans, and chicken then dump in the chicken broth. Stir over heat until the soup becomes very hot, but isn't quite boiling. Stir in the sour cream and corn.

To serve, top chili with cheese and enjoy!

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