Easy White Chili II

A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.

Step: 1

Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.

Step: 2

Cook on High until the chicken falls apart, about 4 hours.

Step: 3

Mash the chili with a potato masher to give a thicker texture, if desired.

Per Serving: 352 calories; protein 33.5g; carbohydrates 48.9g; fat 2.9g; cholesterol 43.3mg; sodium 1770.9mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.