White Chicken Chili

White Chicken Chili
1-2 lbs. chicken breasts, boiled and shredded
(can use canned chicken or turkey chunks)
4 15 oz. cans Northern White Beans, do not drain
2 14 oz. cans of chicken broth
4 4oz. cans chopped green chilies
(can add or subtract depending on spiciness wishes)
1 T. dried minced onion
2 tsp. Garlic powder
2 tsp salt
2 tsp. Cumin
2 tsp. Oregano
1 tsp. Black pepper
can also add ½ tsp cayenne pepper is desired
2 c. sour cream
1 c. milk, half and half or whipping cream

Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.

This makes a lot! Usually half of this feed a family.

Soft Dough Pretzels
1 ½ c. water
4-4 1/2 c. all purpose flour
1 pkg. active dry yeast
1 ½ tsp. Sugar
¾ tsp. Salt
1 egg yolk
1 T. water
Course salt

Preheat oven to 400 degrees. Heat water to 120 degrees. In large bowl, combine yeast, salt, sugar and warmed water. Stir till dissolved. Add 2 c. flour and mix for 3 minutes. Add 2 more c. flour and continue kneading for 3 minutes. If dough is sticky, knead in enough of ½ c. flour to form soft dough. Shape into a ball. On floured surface, cut into 16 pieces and roll with hands into approximately 12-inch ropes. Shape as pretzels and put on foil covered cookie sheets. Beat egg yolk and 1 T. water until well blended. Coat dough with egg mixture and sprinkle with salt. Bake in pre-heated oven for 20 minutes. Remove from cookie sheets and cool on wire racks.

You can also sprinkle uncooked pretzel dough with Italian seasoning, garlic salt or any spice that you would like.

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