Monday, October 4, 2010

White Chili

1 lb. Chicken, cooked and cubed (or 1-2 cans chicken)
1 Medium onion chopped and cooked with chicken
1 ½ tsp minced garlic
2 Cans great northern beans, drained (I use whatever beans I have on hand, even pork and beans works)
2 cans diced green chilies
2 C. Chicken Broth
1 tsp. Salt
1 tsp. Cummin
1 tsp. Oregano
¼ tsp. Cayenne

Warm through and add just before serving:
1 C. sour cream
½ C. Cream or milk

Fideo (Mexican Spaghetti)

2 Chicken Breasts cooked and shredded (or 1-2 cans chicken)
1 – 12 oz. pckg. Spaghetti Noodles
1 Can Chopped Tomatoes
1 Lrg. Onion, Chopped
½ Tbs. Cumin
2 ½ tsp. Chili Powder
Salt and pepper to tastes
1 ½ C. Water

- Add ingredients, cover and simmer until pasta is tender, about 10 minutes.
- Top with shredded cheddar cheese.