Celebrating over 45 years of Christian camping in Iowa

 

 

 

 

 

 

 

 

Kitchen Corner

By Regan Little, Food Service Director

It is always gratifying to have people enjoy what you cook and ask for more. Whenever I make White Chicken Chili it gets rave reviews, and it is probably the favorite meal of the camp staff. Not hard to make, this recipe can be made more or less spicy by using mild to hot peppers and adding your preferred salsa when serving.

White Chicken Chili

White Chicken Chili1 medium onion, finely chopped
3 tablespoons olive oil
1 (4 oz) can chopped green chilies, drained
3 tablespoons flour
2 teaspoons ground cumin
2 (16 oz) cans great northern beans
1 (14.5 oz) can chicken broth
1 ½ cups finely chopped cooked chicken breast

To add when serving (all optional):
Shredded Monterey Jack or other cheese
Sour cream
Salsa, mild, medium or hot
Chopped Avocado

Cook onion in oil for four minutes or till transparent. Add chilies, flour and cumin; cook and stir for two minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish as desired. Serves six.