Today I had several friends over for a sewing and craft day. It was great fun and I hope that we can do it again soon. This morning before everyone got here I put on a pot of White Chili and let it simmer all day. When it came time for dinner all I had to do was put out bowls and some cheese for everyone to grate on top of their soup. No pictures today since I was having too much fun sewing and hanging out with friends.
I think I am about ready to freeze what is left of the turkey so there might not be any more Turkey Day Take 2 posts. I've done pretty good at using up the leftovers though. All the mashed potatoes are gone, the broth is gone, the pumpkin cake is gone, and there is only a little cranberry sauce left and some stuffing.
White Chili
3 cans Great Northern Beans
4 cups cooked chicken or turkey, chopped
1 T olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4oz) cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp cayenne pepper
1 (46oz) can chicken broth
12 oz shredded Montery Jack Cheese
Saute onions about 10 min, add garlic, chilies and spices, cook 2 more minutes, add undrained beans and broth and bring to a boil, reduce heat and add chicken. Top individual servings with cheese.
Notes: I have used a 1# bag of dried beans instead of the canned. I soak them over night and then cook the chili all day on low in the crock pot. Today I used the last of the turkey broth instead of canned broth. If you want more heat you can add a finely minced jalapeno pepper.
