WARNING: Contains Adult Content, Foul Lauguage, and Recipes that are so easy, even a dumbass could make them...

Saturday, November 20, 2010

Men will put anything in their mouths... except vegetables.

White Chicken Chili

1 boneless, skinless chicken breast
1 can Creamed Corn
1 (small) can Salsa Verde
1 chicken Bouillon cube
½ cup half & half
1 ½ tsp. Allspice
1 cup shredded Monterrey Jack or Mexican-Blend cheese
Sour cream
Corn chips

Boil chicken breast until tender. 
Remove to plate; do not discard water.
When cool, shred with a fork into bite size pieces. 
Reserve 1 cup of water in pan; add bouillon cube.  Stir until dissolved. 
Add creamed corn and Salsa Verde.  Stir until blended.
Add chicken and Allspice.  Simmer until slightly reduced (about 10 minutes). 
Add half & half and shredded cheese.  Stir until blended.
Serve with a dollop of sour cream and a handful of crushed corn chips on top.
(I also like to add a sprinkling of the shredded cheese on top to make it look a little more "gourmet".)

Serves 2 – 4.

If the chili is too spicy for your taste buds just add a little more half & half to cool it down.  (You can also use 1/2 can of Salsa Verde and gradually increase to taste.)  If you are looking to kick up the heat, use Pepper Jack cheese in place of the milder shredded cheese.

No comments:

Post a Comment