Want a hot delicious meal without a lot of fuss? Buy a Rotisserie and make this wonderful white chili. Everyone will love it and clean up is a snap!
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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia.
NOW FOR THIS DELICIOUS RECIPE:
ROTISSERIE WHITE CHILI
1 ONION CHOPPED
4 CUPS WATER
2 TBSP. CHICKEN BOULLION GRANULES
OR FOLLOW BOUILLION DIRECTIONS FOR 4 CUPS BOUILLION
1 CAN ROTEL WITH MILK CHILIES
2 Cans Navy Beans
1 TBSP. & 1/2 TSP. GROUND CUMIN
1 TSP. OREGANO
1 TSP. BADIA ROASTED GARLIC POWDER
OR 1 FRESH GARLIC CLOVE PRESSED
1 ROTISSERIE CHICKEN (REMOVE MEAT AND CHOP)
1 8-OZ. BLOCK PEPPER JACK CHEESE
COMBINE THE ABOVE INGREDIENTS (EXCEPT CHEESE) IN A MEDIUM SAUCEPAN AND COOK ON MEDIUM HEAT FOR 20 MINUTES. ADD GRATED PEPPER JACK CHEESE AND SERVE WITH FRITO SCOOPS.
CAN BE USED AS A BEAN DIP IF YOU REDUCE THE BROTH TO 2 CUPS, HEAT UNTIL BOILING AND MOST OF BROTH HAS GONE OUT, ADD CHEESE AND SERVE HOT.