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Kitchen Cabinet Mild White Chili




Source of Recipe


My own creation


Recipe Introduction



This recipe was created a cold night with ingredients from the kitchen cabinet. An upset stomach led me to a mild version but it could easily be spiced up with a can of diced chili or chopped jalapeno peppers.



List of Ingredients





1 tbsp dried onion flakes
1/2 tbsp dried minced garlic
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1/8 tsp ground cloves
1 tbsp dried diced red peppers
2 cans, 15 1/2 oz each, great northern beans
13 oz canned chicken, drained (or about 1 1/2 c cooked, chopped chicken)
14 oz can chicken broth
1/2 c dried sliced mushrooms (or 1- 4oz can sliced mushrooms, drained)
1 c shredded sharp cheddar cheese

Optional: 1 can 4 ½ oz diced green chili peppers or chopped jalapeno peppers


Recipe






Combine dried onion, dried garlic, cumin, oregano, cayenne pepper, ground cloves, beans and chicken broth in a Dutch oven or large saucepan.
Cook on medium heat for 5 minutes, then bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Add canned chicken and mushrooms; allow to simmer, uncovered, for 8 to 10 minutes, until heated through.

Serve in bowls and top each with grated cheese.

4 servings