Monday, November 1, 2010

Weeknight Dinner: White Chicken and Corn Chili

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Sorry about not posting Friday, I made delicious Milky Way brownies but it's been a rough two weeks so they will get posted sometime this week! 

 McCormick has a delicious White Chili package that you can buy for like $1.79 or something at my local grocery store.  John and I had it once and loved it, so it prompted me to go looking for substitutes with what I have in the kitchen!  The current recipe is delicious but I've seen many chili recipes call for some jalapeno or green chiles as well.  To me, that's not needed although I'm sure John would disagree!

I served this without rice; I'm not sure rice would even be necessary here because as you see below, the majority of the liquids get boiled out and it becomes a nice thick sauce.  But if you wanted to boil less, and add rice, that would probably be equally delicious!  With two chicken breasts, this was enough for both of us plus leftovers for the week.  But serving any more than 4, adding more chicken breasts would be best.

White Chicken and Corn Chili
Serves:  4

2 cups chicken broth
2 chicken breasts (diced)
1 can (15-ounces) of cannelini beans (drained)
1 cup of frozen corn
1 onion, chopped
2 cloves garlic, minced
2 teaspoon cumin
1 teaspoon oregano flakes
1 teaspoon red pepper flakes
1 teaspoon white pepper
1/2 teaspoon salt

I have a lot of updates to do this week, so check back often!  Plus, I'm making a special TV appearance in the New England area...details coming this week too!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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