Friday, August 30, 2013

Jen Wilson’s White Chicken Chili

This recipe is from a gal who won first place in our Phoenix ward’s Chili Cook-off.  Yum!  We tracked down the recipe to make and freeze at our “cook-a-thon” where three friends and I cooked and froze meals all day to use for several weeks.  It is a very spicy chili, so season with care J

1 can rotelle (diced tomatoes and chilies) available in spicy or   regular (mild) 
1 can great northern beans, drained and rinsed
1 can corn or mexicorn unrinsed (mexicorn is spicy)!
1-1 and 1/2 cups shredded cheddar cheese
Tony Chacharas seasoning (optional - very spicy)!
Salt and Pepper
3 boneless, skinless chicken breasts
About 2 cups of water
McCormick White Chicken Chili Mix Packet (available at Wal-Mart around here)

Cube chicken and fry, seasoning with Tony's and salt and pepper.

Add all the other ingredients together and mix in.

Add water.   Pour into bags to freeze flat.

Thaw and bring to a boil, and simmer 10 minutes.

Great with cornbread!

Much of this is to taste. Also, the chili mix seasoning is in a red packet and costs about  $1.  This stuff is HOT if you add mexicorn and Tony Chacharas so if you’d like, tone it down by using mild rotelle, plain corn, and very little spice.  Yummy!

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