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Tuesday, January 29, 2013

something nice back home // white chicken chili

confession: i'm a hoarder of flowers. i love love love fresh flowers. everytime i head into the grocery store, i cannot resist buying the prettiest flowers i can find. they make my heart happy! ;)


these beauties have been in my kitchen for over 3 weeks. i keep changing the water and cutting the ends to preserve their life... i just don't want to let them go!


another confession? i hate leftovers. blech. i always make just the right amount of food so i don't have to stare at a tupperware container in my fridge for a week. let's be honest, it's more like 2 weeks.

the other day i made white chicken chili in the crockpot. it was deeeeelicious! so savory, so much flavor! but alas - there were leftovers! 

 

so, i did what i normally did - put them in a tupperware container and pushed them to the back of the fridge. hmph. what a disappointment. 

the next day for lunch, i had bought organic, all natural whole wheat flour tortillas, and was having a major craving for a sandwich or quesadilla made with these fabulous tortillas.

that's when it happened! the light bulb went off. 

i warmed up the leftover "chili" on the stove and stuffed a tortilla with it. i warmed up and toasted the tortilla in the oven and it came out even more amazing than the previous night. mmm, mmmmm, mmmm. 


{{click 'read more' for the recipe!}}



WHITE CHICKEN CHLI

serves: 4

*everything i could have made myself, i did.
*all ingredients are organic and not processed.
the goods: 
1lb great northern beans
2lbs chicken breast
1 tablespoon oil {sunflower oil}
2 cups diced onions
8oz green chiles
2 teaspoons cumin
2 tablespoons garlic, diced
1 1/2 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon cayenne
8 cups chicken stock
how-to:
{preheat oven to 400*}
-salt chicken breasts and place in oven, 25-30 minutes.
-in large saute pan, combine oil, onions and chiles. saute 5-8 minutes. 
-stir in garlic, chiles, cumin, oregano, cloves and cayenne, 2 minutes.
-add cooked beans and chicken stock, bring to boil.
-when chicken is ready, take out & dice. add to soup.
-reduce heat and simmer, 25 minutes.
optional toppings: 
sour cream, diced tomatoes, green onions, cilantro
{{if you wanted to make this a crock pot recipe, which i have done before, just throw everything in the crock pot and heat on low for 8 hours, or on high for 4.5 hours.}}

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