White Chili Recipe

Oh gosh, it makes me feel guilt when I post on here after so long-and only to post a recipe in a way that I can share with someone!
I promise all of you loyal followers (both of you!) that I will soon post a photo-and-info-rich blog post soon that will have you completely caught up with the Caswells. Until then, you will have to be satisfied with the Platten Family Award Winning White Chili Recipe.

Yes! It truly did win a Chili Cook Off!

 Ingredients:

4-5 chicken breasts
1 chopped onion-sauteed
3 cans of reduced sodium chicken broth, or use almost an entire box of chicken broth. If you use bullion cubes, you will need 6 cubes and 6 cups of boiling water.
1 can of white northern beans

1 Can navy beans

1 Can cannellini
2 large cans of green chilis
2 can of white corn

chopped carrots
1 tablespoon ground cumin (I highly suggest the ground cumin as opposed to whole seeds)

1      tablespoon dried oregano

1 teaspoon garlic powder
1-2 teaspoons of black pepper

1 tablespoon olive oil or butter

1 block fat free cream cheese

1 bag white shredded cheese (preferably pepperjack, jalepeno, or white mexican)


Directions:

1.     Cook chicken breasts in boiling water 45-55 minutes (or cook non-frozen chicken at 375 for 35 minutes, then shred). Shred in a large pot

2.     Sautee onion in olive oil or butter

3.     Drain and rinse beans

4.     Drain corn

5.     Add all ingredients into pot and simmer for 35-45 minutes

6.     Add one block of cream cheese- stir until melted completely (I also found that I could throw the cream cheese in the simmering pot when there is about 5 minutes left and it is easily stirred into the mix)

7.     Top bowl off with shredded cheese- and watch it disappear! 

*We always double the recipe because we never get sick of it!