Trying to stay warm and create a little magic in the kitchen.  I had to share my Chili Blanco recipe.  This crockpot recipe entered my life a few years ago and instantly had me jiving in the kitchen.  I have added a few spices to give it a little punch.  It’s easy and delicious.  It gives you plenty of time to stir up a yummy dessert (recipe to follow soon).  Stay warm and keep stirring!

Chili Blanco

4 boneless, skinless chicken breasts, cut in small pieces

3 cloves chopped garlic

1 large onion, chopped

1 t dried oregano

1/2 t crushed red pepper

1/4 t cayenne pepper

1 t cumin

1 (14 oz) can chicken broth

1 (16 oz) can white beans, drained and rinsed

1 (16 oz) can cannellini beans, drained and rinsed

1 (4.5 oz) can chopped green chilies

1 (16 oz) white corn, drained

3 T fresh lime juice

2 T fresh cilantro, chopped

salt and pepper to taste

Lightly brown chicken in skillet with 1 clove garlic and 1/2 cup chopped onion.  Once browned, place all ingredients into crockpot.  Now add spices- add cumin, oregano, cayenne, red pepper, green chilies, 2 cloves garlic, and chicken broth.  Cook on low for 5 hours.  Stir in all beans, corn, lime juice and cilantro.  Cook another hour.  Sample taste add salt and pepper as desired.

Serve Chili Blanco with flour tortillas, white corn tortillas and/or tortilla chips.  Have fun with garnishing- add monterey jack cheese or pepper jack cheese.  I cut up limes to give an extra squeeze.

Great leftovers!