Fall into Flavor, Week 3

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...)