Chili from Emerald Cove to the Florida Keys

Every Fall I make chili from a new recipe. In the fall of 2010 I made my first batch of  Key West Black Bean Chili and absolutely loved it. When my friend Michelle from Emerald Cove Jewerly mentioned that she was making chili last Sunday, I got a craving for my first batch of Fall chili.

I just knew Michelle had a recipe that I had never tried nor heard of. I was right. She gratiously sent me a new chili recipe that looks awesome.

White Chicken Chilli by Emerald Cove

1 tbsp olive or veg oil

1 med onion, chopped (1/2)

1 can (10 3/4oz) condensed cream of chicken soup

1/2 cup chopped red bell pepper

1 can (14oz) chicken broth

1 cup water

2 cups diced deli rotisserie chicken

2 cans (15 to 16 oz each) great northern beans, drained, rinsed

1 can (4.5 oz) Old El Paso chopped green chilies, undrained

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 cup sour cream if desired

chopped fresh cilantro if desired

In a 4-quart sausepan, heat oil over med-high heat. Add onions and bell pepper. Cook 2-3 minutes, stirring frequently until tender.

Stir in soup, broth and water. Cook 1-2 min, stirring frequently, until smooth and well blended. Stir in Chicken, beans, chilies, oregano and cumin. Heat to boiling; reduce heat to med-low. Cook uncovered 10 to 15 min, stirring occasionally, until thoroughly heated. Top each swerving with sour cream and cilantro

Michelle does this all in her dutch oven on her stove and she says the rotisserie chicken tastes amazing.  

I am looking forward to trying out this new recipe.  Michelle thank you again for sharing, very cool!

Ryan