Delicious White Chicken Chili and Corn Cakes скачать в хорошем качестве

Delicious White Chicken Chili and Corn Cakes

White Chicken Chili 1lb. Dry White Beans (Northern, Cannalini or Navy) 2 lrg. Chicken Breasts cubed ¼ pkg. Bacon 3c. Chicken Broth 1 Onion diced 2-3 Cloves Garlic or 2 tsp. Minced Garlic 7oz. Can Diced Green Chiles Fire Roasted 1 8oz. pkg. Cream Cheese 1c. Corn 1 jalapeño chopped 1 Tbsp. Lime Juice or juice from ½ lime 1 tsp. Each of 3 blends Chili pwdr. or regular 2 tsp. Ground Cumin 2 tsp. Smoked Paprika 2 tsp. Ground Coriander 2 tsp. Lemon Pepper 2 tsp. Oregano 1 Bay Leaf Salt & Pepper to taste TOPPINGS Sour Cream, Cilantro, Cheese and fresh Pico (if available) Serve with tortilla chips, corncakes (hoecakes) or cornbread Directions: Sort, Rinse & Soak beans overnight. Fry bacon in a large skillet and reserve a tablespoon of the grease. Drain on paper towel and chop. To the grease, add onion and saute about 2 minutes and add minced garlic & chicken and 1 tsp. of each spice and cook just long enough to brown chicken. Add along with all other ingredients (except cream cheese and lime juice) and remaining tsp.of each spice to a Crock-Pot. Cook on low 8 hrs. or until beans are tender. May need to add a little more chicken stock if it seems to be drying out too much. Add cream cheese and lime juice and cook for an extra 10 to 15 minutes until cream cheese is melted. Stir well and remove bay leaf. Serve with desired toppings.