White Chili

TGIF.

We had a little Fall Festival in the store today. A few make and takes, a cupcake walk, and a 'Finally Fall' layout. we had a fishing pond that you fished for your discount on your purchases. Fun and games that is what the end of the week is all about.

Here is our recipe for the week. Geneva made this and it was awesome. Geneva served the chili without the sour cream, jalapenos, or corn chips. We did not need any of the extra fat or heat. It is from Paula Deen's magazine. The recipe came from Diane Hixon of Niceville, Florida

White Chili
Makes 10 to 12 servings.

5 cups chopped cooked chicken
3 (15 ounce) cans Great Northern beans, drained
1 (32 ounce) box chicken broth
1 (16 ounce) jar mild salsa
1 ( 8 ounce) package Monterey Jack cheese with peppers, cubed
2 teaspoons ground cumin ( Geneva left this out)
Optional Garnish: cheddar cheese, sour cream, and jalapenos

In a 6-quart slow cooker combine chicken, beans, broth, salsa, cheese, and cumin.
Cover, and cook on high for 3 hours, stirring occasionally.
Reduce heat to low; simmer 2 hours, stirring occasionally.
Garnish with Cheddar cheese, sour cream, and jalapenos, if desired.
Serve with corn chips.

To make a quick chili dip, combine all ingredients except chicken broth.
Cook as directed.

Be safe tonight and I will see you tomorrow November 1st. WOW!!!!