Wednesday, September 10, 2008
Quarts and quarts....
I hosted a canning day today in my kitchen.
My daughter, my daughter-in-love, and a friend came to can peaches and pears. We ended up with 40 quarts of peaches and 14 quarts of pears. Now the girls are planning an apple sauce canning day! (And I'm lovin' it!)
For lunch I had a nice soup simmering in the crock pot so we could eat "on the fly."
CREAMY WHITE CHILI
1 pound boneless skinless chicken breasts, cut into ½ inch cubes (or any chicken you like)
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15 ½ ounces each) great northern beans, rinsed and drained
1 can chicken broth (14 ½ ounces)
1 -2 cans (4 ounces each) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. ground oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup (8 ounces) sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil and then reduce heat and simmer for 30 minutes, uncovered. Remove from heat; stir in sour cream and cream.
*For the crock pot, I dump all the ingredients in (cook chicken first) and set on high until it starts bubbling and then turn to low. I usually don't add the whipping cream, but instead pour in a good cup or two of whole milk to the soup pot. Just before serving, I add the sour cream or allow the eaters to add their own. I like to serve it with tortilla chips and grated cheese on the side.
*I have also added corn to this soup. Yum!