Wednesday, September 5, 2012

"Our Norwegian Chili"  
2 pounds of boneless chicken breasts or tenderloins
2 cups of chicken broth
2 packets of Hidden Valley Ranch Powder
2 cans of navy beans or white beans of choice
2 cans of corn, white and/or yellow
1 brick Lite Cream Cheese
 1 cup Evaporated Milk (or whipping cream)

Put chicken, broth and 1 packet of the ranch powder into 5-6 quart crock pot.  Cook 6-8 hours on low or until chicken falls apart with fork and is cooked through.  Add the cream cheese and some evaporated milk and the other ranch packet.  Stir well.  Add beans and corn. Cover and continue to cook on low until cooked through and cream cheese melts into chili well. Add more milk, broth or cream cheese or cream of chicken soup to make the consistency that you want.
Serve with your favorite toppings or mix in your favorite ingredients.  We usually have crushed corn chips, cheese, sour cream, etc... available and also serve this on rice, if we want to stretch it or make it more filling. (If you want it richer, use the cream, but we are cutting back, so we use evaporated milk, which should never curdle like cream or regular milk will anyways,
so that's another reason to use it.)


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