White Chili

By Brandon Stucki

• 1lb cubed chicken
• 1 medium chopped onion
• 1 1/2 tsp. garlic powder
• 1 tsp oil

Combine the above and cook together. Once the chicken is cooked add everything below:

• 2 (15oz) cans of Great Northern Beans- rinse and drain
• 1 (32oz) can chicken broth
• 2 (4oz) cans diced mild chilis
• 1tsp salt
• 1tsp oregano
• 1 1/2 tsp pepper
• 1tsp cumin
• 1tsp Cajun pepper or cayenne

Bring all to a boil and reduce heat to simmer
Right before you serve add 1 cup of Sour Cream and 1/2 cup liquid whipping cream
Stir and serve!
This can be made in a crock pot, same way pretty much.

Chili

By Pam King

• 1 lb hamburger
• 1 onion, diced
• 1 green pepper, diced
• 3 stalks of celery, diced
• 1 tsp garlic powder
• Cook together until meat is done and then drain.
• 2 Tbs chili powder
• 2 dashes Worcestershire
• 2 tsp sugar
• 3 cans kidney beans, drained & rinsed
• 2 large cans (28 oz) tomato sauce
• enough water to get it to the consistency you want

Simmer for about 20 minutes or until everything is heated through.

Chili Chicken

• 16 oz uncooked medium noodles
• 1/2 c chopped onion
• 2 Tbs margarine
• 3 cans (10 1/2 oz) cream of mushroom soup
• 1 small can chopped green chilies
• 3-4 c chopped chicken
• 2-3 c shredded cheddar cheese
• 1 can (4 oz) pimento, chopped

Cook noodles as directed on package and drain.
In a large skillet, sautee onion until tender then stir in soup, pimento, chicken and green chilies.  Add the cooked noodles and mix together.
Put mixture in large casserole dish and top with shredded cheese.
Bake uncovered for 45-60 minutes at 350 degrees.

White Chicken Chili

By Eric Johnson

• 1 lb boneless skinless chicken breasts
• 1 Tbs vegetable oil
• 1 small white onion, diced
• 6-8 cloves of garlic (or 3-4 Tbs minced garlic from jar)
• 1 can (7 oz) diced green chilies, strained
• 2 cans (15 oz) white beans, unstrained
• 4 c chicken broth
• 1 tsp chicken bullion granules (or 1 cube)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 – 1 tsp cayenne
• 1 c sour cream, plus additional for topping if desired
• 2 c shredded monterey jack cheese
• fresh cilantro, chopped
• roma tomato, chopped

Boil chicken and shred into pieces.  Set aside.
Sautee onion and garlic in oil until onion is translucent.  Add chicken, chilies, beans, broth, bullion, cumin, oregano, and cayenne.  Simmer 30-45 minutes.
Add 1 c sour cream and cheese (a little at a time so cheese doesn’t clump).
Serve in bowls and top w/ cilantro, tomato, and additional sour cream.