I think I like this white chicken chili better than the red beef variety!
Check out what my pals over at Group Recipes had to say about this recipe:
A simple and easy to execute recipe with a slight flavor twist that makes the whole blend, deliciously, refreshing.
This recipe definitely surpassed my expectations! Wowie!
Ingredients
2 Boneless, skinless Tyson chicken Breasts
2 Cans navy beans
1 Can Campbell’s cream of mushroom soup
2 TBSP Morton coarse sea salt
1 Cup of water
1 TBSP McCormick curry Power
1/2 Yellow Onion; thinly sliced
2 cloves Of garlic chopped
1 Shot Glass of vodka
Instructions
Rinse chicken and sprinkle sea salt on both sides of each breast
Place enough oil in a skillet to cover the bottom, heat
Sear the chicken, smooth side first 2 min
Spread the curry powder on the upside of the chicken only
Turn over,
Sear 2 minutes, then cut into pieces
In your chili pot, add 3 TBSP oil, add yellow onion and garlic, sautee’ 1 minute
Add chicken, sautee’ 1 more minute
Add water, soup, and navy beans
Cook high until first couple of bubbles appear, stir
Take 1 Shot of Vodka
Turn heat to low and simmer 30 minutes
Stir every 10 minutes to prevent scorching.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this chili with a nice thick slab of cornbread. Yum!
Thank you to Group Recipes for this great recipe.
