Back in college the one thing I always remember about the first few weeks of school is walking from my apartment up to the EWU campus through the swarms of little white nat-like bugs. SICK! Today as I was leaving my office for lunch and walking to my car, there they were... it's officially fall. And so was the inspiration for my dinner!
No, not the bugs... but my favorite fall food! Chili - not just any chili:
White Chicken Chili
| - 16oz can of white kidney beans - 2 medium onions, chopped - 1 stick butter - 1/4 cup flour - 3/4 cup chicken broth - 2 cups 1/2 & 1/2 - 1 tsp tabasco - 1 1/2 tsp chili powder - 1 tsp cumin - 1/2 tsp salt - 1/2 tsp pepper - 1 4oz can green chilis - 1 4oz can jalapenos (optional for more spice) - 1 lb chicken breast - 1 1/2 cup montery jack cheese - 1/2 cup sour cream |
 Boil chicken in large pot 15-20 min. Remove, let cool and shred with fingers or between two forks.Saute onion and butter, whisk in flour. Slowly add broth and 1/2 & 1/2. Bring to slow boil, stir in tabasco, chili powder, cumin, salt and pepper. Add shredded chicken, chilis, beans, cheese and jalapenos if desired. Cook over moderately low heat for 20 minutes. Add sour cream. Serve immediately, freeze or keep warm in a crock. |
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