Brantley Lake State Park, Carlsbad, New Mexico
Do not love sleep or you will grow poor; stay awake and you will have food to spare. ~ Proverbs 20:13
One misty, moisty morning
When cloudy was the weather . . . .
And winds were blowing at a constant 15-20mph. And temperatures were hovering around 40 degrees. And a rain was falling that wasn’t quite drops, but more than mist. Yuk-ky!!!
And I spent the day worshiping the blog gods.
At least I finally managed to get all our pictures from our phones to my laptop. Yay!!!!
And it was a great day for some terrific chili! Brought to you by one of my former Bible Study girls! Thanks, Jen!
CREAMY WHITE CHICKEN CHILI
1 T. vegetable oil
1# boneless, skinless chicken breast, cubed
½ C. onion, chopped
1 can (14 oz) chicken broth
2 cans (15 oz) Great Northern beans, drain and rinse
1 green pepper, chopped
2 T. McCormick white chili seasoning
8 oz. sour cream
1 C. half and half (or whipping cream)
2 C. Monterey Jack cheese, shredded
Sauté chicken and onion in oil until chicken is done. Set aside.
Combine broth, beans, green pepper, and seasoning in a large pot. Bring to a boil over medium-high heat. Add chicken mixture, reduce heat and simmer 30 minutes. Add sour cream and half/half and stir well.
Serve with shredded cheese.
Serves 6-8