SIMPLY DELICIOUS WHITE CHICKEN CHILI
Prep time: 30 minutes, Cook time: 2 hours, Servings: 8-10
- 1 (14 oz) can chicken broth
- 1 (10.5 oz) can of cream of chicken soup
- 1 (4 oz) can of chopped green chili peppers (mild to hot – strength to your taste)
- 1 pkg white chicken chili seasoning mix
- 1 tsp diced jalapeno peppers
- 2 (15 oz) cans of great northern beans (beans are also available for white chicken chili which includes spices)
- 1 (15 oz) can of kernel corn (I also include one small can for extra corn)
- 1 deboned rotisserie chicken (shred to bite-size pieces)
- ½ cup sour cream
- 4 oz cream cheese
- ½ cup Mexican blend shredded cheese (for garnish)
Instructions:
Combine the first 7 ingredients, stir well, then add the chicken. Bring to a boil, then simmer for up to 2 hours. In the last 15 minutes of simmering, stir in sour cream, cream cheese, and half of the Mexican shredded cheese. Simmer until cheeses are all melted. Eat and enjoy!
If you like, garnish servings with additional sour cream, diced jalapenos, and Mexican shredded cheese.
*This recipe is mild with just a little kick. Add more jalapenos and green chili peppers for more spice.
Jalapeno and Cheese Corn Muffins
Prep time: 15 minutes, Cook time: According to box instructions, Servings: 9 muffins
- 1 pkg of Jiffy corn muffin mix
- 1 egg
- ½ small can of creamed corn (replaces the milk)
- 1 tsp of diced jalapeno peppers
- 1 tbsp of shredded Mexican cheese
Instructions:
Mix with a spoon a package of Jiffy Corn Muffin Mix, egg, and creamed corn. Make sure all the mix is moistened; batter will be thick and sticky. Add jalapeno peppers and cheese, then spoon the mixture into muffin cups, filling them ¾ of the way full. Cook according to package instructions.