This is Patty W's prize winning chili recipe.
Kerri's White Chili
Saute in oil:
1-2 chicken breasts (pre-cooked and cut)
1 med. onion
1 1/2 t. garlic powder or 3 cloves (minced)
Add:
2 15 oz. great northern beans, rinsed and drained
1 14 1/2 oz. can chicken broth
2 4 oz. cans chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/4 t. pepper
1/4 t. cayenne pepper
Bring to boil, reduce heat and smimmer uncovered 30 min.
Remove from heat and stir in 8 oz. sour cream and 4 oz.
whipping cream. Don't let come to a boil. (If doubling
recipe, don't double garlic and onion--I 4x the recipe and
forgot I wasn't suppose to 4x the onion and garlic and it
was fine)
This can be a complete food storage recipe by using canned
or freeze-dried chicken, freeze-dried sour cream (which
I think is really good in recipes) and you can use boxed
whipping cream that can be purchased from Gossner Foods
in Logan (it just sits in a box on your shelf, no refrigeration
until opened.) You can also use dehydrated or freeze dried
onions. Everything else is already long term storage.
