I was looking at Lori's White Chili pictures and recipe and thinking how good it looked and decided I would make it for dinner. It called for cooked chicken so I poached three chicken breasts and then on my way to work I stopped and picked up the other ingredients I needed.
Lori and I chatted about my new commitment and came up with an idea that we thought we would share.
Lori (of All That Splatters) and I are introducing Saturday Blog Showcase. This is a wonderful opportunity to credit the many blogs we 'borrow' recipes from by sourcing that recipe and showcasing the originating blog as well as your own. The recipe you choose to make from another blog can be anything from soup to nuts, from appetizers to desserts and everything in between! You may, of course, make the recipe any day of the week; however, we'll set up Mr. Linky for you to sign in and link your post to on each Saturday. Your post should include the actual recipe, as well as a link to the post of the originating blog for that recipe. This way, all will be credited for the wonderful dishes created. Also, please include the Saturday Blog Showcase logo in your post.
If you have any questions, please feel free to contact either myself or Lori via the email through our blogs. One week I will be providing the link-up and the next week Lori will be fulfilling that function. Don't worry about trying to remember who's sponsoring the event that week - a link will be provided from either blog to whichever of us is hosting Saturday Blog Showcase!
We look forward to much participation and a lot of great cooking!!
The Dove's Nest White Chili
Source: Lori at All That Splatters
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)
Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.
Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.
Ladle the chili into serving bowls.
Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).
Yields 8 to 10 servings