Whatcha Eating? Wednesday

Ha! I bet you thought I forgot again! Well, I didn't. Trust me I wish I did though. I am home sick from church so not feeling 100%. But thought I'd post this real quick.

This recipe is posted by request. It is White Chicken Chili. This is not my recipe. It is a dear friends recipe, Kristin. She was sweet enough to share it with me a couple years ago. She has to be one of the BEST "no recipe" cooks I have ever met. She is amazing! Thank you for sharing this with me. Love you and miss you all!

White Chicken Chili

You can either use a rotisserie chick from the store or use a combo of chicken breasts and thighs.

Put chicken in pan with some butter. Add about 2 tbsp of cumin about half way through cooking. Then add 1/2 tbsp chili powder and 3 cloves minced garlic.

Then add a can of Rotel after a few minutes.

Cook until almost done and you may need to add a little water so that the chicken stays moist. Do this all covered.

When chicken is done, set aside, cool and chop.

Then in a smaller saucepan, chop one green bell pepper and 1 onion. Saute in butter or olive oil. Add a pinch on cayenne and few turns of pepper mill. Add 1 tsp. cumin.

Wen the veggies are done add a block of cubed cream cheese and let it melt down. Add about 8 slices of sliced pepper jack cheese, just torn up. Let that melt down, add a few splashes of milk. Not sure how much, but not runny.

In your crock pot, on low, empty 8 oz of sour cream and a box of chicken stock. Then add 1 jar of green salsa. Then add veggie/cheese mix and the chicken. Then add 2 cans of rinsed/drained pinto beans. Then maybe about a 1/2 cup of milk. Then let heat through on low until ready to eat. You can also add a few chopped jarred jalapenos for extra heat.

ENJOY!