Starting with an easy one…make it tonight!

Finally I am diving into this blog thing. I have wanted to to this for quite some time and have been encouraged by friends, that I feed often, to dive in as well.

I’m starting with my first recipe that was requested from my dear friends Mom. She was in town for the holidays and I threw together a chicken chili for dinner one evening. She fell in love with it and her request for the recipe forced me into writing down and trying to duplicate a recipe that had been swimming around in my head for years. This is the first of many recipes that I developed on my own and are just waiting to be shared on paper (online) instead of just on the table.

So thank you Tana for lighting this fire under my ass to get this stuff written down.

I also promise that the pictures will be better and much more appetizing when I have the photographers in the house (my husband Ray and daughter Carly) getting on their game!

White Chicken Chili

2 roasted chickens from super market (shredded)

1 1/2 boxes of Low Sodium Chicken broth

1 red bell pepper (chopped)

2 medium onions (chopped)

1 1/2 packages of McCormick White Chicken Chili seasoning

2 tbs Olive Oil

2 cans Bush’s White Chili beans (do not drain)

1 Poblano Pepper

1/2 cup heavy cream

salt and pepper to taste

2tsp olive oil

For the Chili:

Heat oil in pan. Sauté 1 1/2 onions and all peppers until soft. Add shredded chicken sauté for an additional 5 minutes.

Sprinkle mixture with one package of the white chicken chili seasoning. Pour one box of the broth over the mixture. If the mixture is not completely covered use additional broth (the rest will be used to thin up the chili if it becomes too thick). Pour in both cans of beans with their sauce, cover and simmer for 40 minutes.

For the Poblano Sauce:

Char the Poblano pepper (use a grill or your stove top if you have gas), place it in a paper bag until it is cool. peel off the skin and seed and chop the pepper.

 

sauté the remaining chopped onions and the roasted pepper until soft. Add cream and salt and pepper. At this point if you have an immersion blender (pictured) use it. If not place the mixture into a blender and go out and get an immersion blender tomorrow, you’ll be glad you did. Puree the mixture and simmer until thickened.

To Serve (to your family):

Serve over cooked spaghetti and top with poblano sauce

To Serve at an informal get together:

Buy some artisian bread at Whole Foods, put together a beautiful caesar salad and bamm you have a dinner party!