Head on over to 2nd cup for some great recipes and discerning political banter. I can't wait to try out the Carrot Cake recipe....yum yum yum....
And here's my entry (I know, another soup-type thing--can we see a theme here?)
White Chile (8-10 servings)
6 c. chicken broth1 lb.
Great Northern beans (Clean and soak overnight, or use canned)
1 sm chopped onion
1 clove minced garlic
7 oz. diced green chiles
2 tsp. cumin
2 tsp. oregano
1 tsp. cayenne
1 tsp white pepper
Salt, to taste
4 c. chicken, dicedFlour tortillas
Combine all ingredients except tortillas. For canned beans, simmer approx 1 to 1 ½ hours. For dried, throw it all in a slow cooker and simmer all day. (best when cooked all day—flavors “meld”)
Put a flour tortilla in the bottom of a bowl and kind of cone-shape it so it follows the shape of the bowl. Fill with the white chile and then serve with desired garnishes. Easily adapted for a bigger crowd.
Use any of the following garnishes: shredded cheese (jack/cheddar), chopped green onions, chopped olives, chopped avocados, chopped tomatoes.
(I composed this in Word...don't know why it's doing the weird spacing stuff...)