White Chili Recipe - Compliments
of Donna Piasecki
1 LB CHICKEN - CUT UP AND COOKED
1 48 OZ JAR GREAT NORTHERN BEANS
1 16 OZ JAR SALSA (HOT OR MILD)
2. teaspoons GROUND CUMIN
8 0Z MOZZARELLA CHEESE - GRATED
1 CUP CHICKEN BROTH
1 CUP WATER
1 CUP HALF AND HALF
ONION - GREEN PEPPER
COOK CHICKEN, GREEN PEPPER AND ONION. ADD REMAINING INGREDIENTS AND COOK IN CROCK POT OR ON LOW 2 HOURS.
SERVE WITH TORTILLA CHIPS AND TOP W/ MORE MOZZARELLA CHEESE
*** I USED MILD SALSA - I AM SURE YOU GUYS WILL WANT TO USE HOT. THE GROUND CUMIN IS A "HOT" SPICE. I USED ONLY THE 2 t. - YOU MAY WANT TO USE MORE.
I DID NOT COOK IT IN A CROCK POT - I COOKED UNCOVERED ON THE STOVE AND IT REALLY WAS THICK. THE PERSON I GOT THE RECIPE FROM USES THE CROCK POT AND OFTEN ELIMINATES THE 1 CUP WATER CAUSE SHE LIKES IT THICK.
2/1/2000