Welcome reader to my blog - a mixture of this and that. Now that we are living in a retirement community in downtown Columbia, MD my personal gardening activities are somewhat curtailed. I still enjoy visiting gardens, reading, watching wildlife on my walks, traveling, and occasional food commentary. Please leave a comment if you feel inspired to do so. I read every one of them.

Thursday, November 10, 2011

White Chicken Chili

I made up this recipe after a friend shared hers with me.  For today's post I've modified it to use vegetables from my garden preserved by freezing.

Ingredients:
Chicken - I had the leftovers from cooking a whole chicken in the crock pot on Monday.
Canned cannelli beans - I used two cans drained.
Cream of Chicken soup - 1 can
Frozen zucchini
Frozen green peppers
Onion chopped
Chilis - 1 small can
4 cups chicken broth plus broth left from the crock pot
Spices: cumin, garlic powder, worchestershire sauce.
I will add salt once I taste it since the chicken had been salted already.

 Onions, zucchini, peppers visible in the broth into which cream soup has been added.  The brown circle is the congealed broth leftover from cooking the chicken with the fat skimmed off.

I put all of this in the crock pot on high since its already 2 pm and I hope its done by 6 pm tonight.  I'll add an addendum once its done.

Everything in the crock pot before its stirred.  As the zucchinis thawed I was able to chop them up.

3 comments:

Robin said...

Sounds good Marcia. I can't wait to see it when it's don!

wilderness said...

Gee I don't know how I missed this post on Thursday. That does look good. How did you freeze your zucchini? Is it real soft when it thaws?

Marcia said...

Wilderness - I added the zucchini frozen to the pot. It softens as it cooks as it would if it were fresh. I've only tried using it in soups, frozen.

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