Monday, May 16, 2011

White Chili with Chicken and Green Chile Corn Muffins

White Chili with Chicken

Warm 3 tbl of olive oil in a large pot over medium heat. Add 1 large onion(chopped) and saute, stirring often for 7 minutes. Stir in 2 ts chili powder, 1 1/2 ts cumin, 1 ts oregano, 2 garlic cloves( minced) and saute for another minute. Stir in the 2 (15 ou) cans of navy beans( drained and rinsed), 4 cps diced chicken, 1 cp frozen corn, 1 (7 ou) can diced green chilies, 2 cps chicken broth, and 1/4 ts salt. Bring the mixture to a simmer and do so for10 minutes partially covered. 

In a small bowl, blend 2 tbl butter( soft) and 1 1/2 tbl flour. Add the mixture to the chili and stir until it thickens. You can add more broth to thin or I like to add 3 to 4 tbls of half - and - half to thicken it. Top with cheese.

This is a very easy and delicious recipe. I like to make a double batch and freeze for later.

You cannot make this soup with out making these little guys!
This is Paula Deen's recipe and they are so YUMMY!

Green Chili Corn Muffins

1 1/4 cps stone ground cornmeal
1/2 tsp salt
2 tsp baking powder
1 cp shredded cheese
1 (8ou) can cream-style corn
1 cp sour cream
1 (4ou) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Preheat oven to 400. Spray a mini muffin pan with cooking spray. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. 
Place about 1/2 tbl of batter into each muffin cup. Bake for 15 - 18 minutes.

Can you believe there was no............BUTTER!

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