Saying Goodbye to Winter

Did someone say chicken and dumplings? Don’t make me have a craving for my favorite winter food! Well, spring is going to be here any minute. At least in Texas. My oak trees are already budding and we’ve had the AC on for the greater part of the last two weeks. Although now it’s back to being cold again. Last week I decided to make my other favorite winter food one last time before winter is gone for good. If you don’t have a recipe for Winter White Chili, this is a good one.

What do you like to make when it’s cold? Feel free to post your recipes. Don’t forget to save them in Word before you submit your comment!

Uncle Wayne’s Winter White Chili
1 tablespoon of oil
1 onion, chopped
1 clove of garlic, minced
1 tablespoon of cumin
3 chicken breasts, boned, skinned and cut into bite size pieces (already cooked)
2 cans of white beans (about 14 oz. each)
1 can of white corn (about 12 oz.)
1 can of cream corn (white, if possible, about 12 oz.)
1 can of chopped mild green chiles (4 oz.)
2 cups of chicken stock
1 tablespoon of died oregano
1 tablespoon of chili powder
1 can of redi-cut tomatoes (15 oz.)
3 or 4 tablespoons of mild salsa verde (or to taste)

Optional garnishes:
Sour cream, chopped cilantro, shredded cheddar (smoked cheddar’s great) or jack cheese, tortillas or tortilla chips

Cook onion, garlic, and cumin in hot oil in a dutch oven, uncovered over medium heat. When onion and garlic are tender, stir in chicken. Then add the whole list of other ingredients down through salsa verde, and stir to blend. Cover and cook over low heat until flavors blend, about 30 minutes. Put the garnishes on the table and let everybody dig in.

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