Tempt My Tummy Tuesday…

I’m joining Lisa for Tempt my Tummy Tuesday!!!

Buster and I have started eating healthier.  We have been doing the “Let’s Do Lunch” program since September.  We kinda got off track at Thanksgiving and haven’t totally gotten back on it yet…but we are working toward that end… I am making this tomorrow for my family…It’s simple and hearty and great for a SNOW-DAY!!!

White Chicken Chili (source) what you need:

• 3 medium onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups cubed cooked chicken or turkey
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups chicken broth
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup minced fresh cilantro
• Corn chips, shredded Monterey Jack cheese and sour cream (all optional)

what to do:

• In a skillet, saute the onions and garlic in oil until tender. Transfer to a 3-qt. slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well.
• Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts).

Now snuggle up together, watch a family movie and enjoy this delicious chili!!