With the official start of fall just a week or so away and a welcome nip in the air around here (sorry, Texas!) we are definitely in an autumn state of mind when it comes to the kitchen. Seems like the change in season just calls for warm & hearty recipes, like the one we're sharing today.
Which recipes are YOUR Fall Favorites?
Share 'em all in today's Recipe Round-Up!
Here's one to inspire you from our Cookbook of the Week,
Autumn in the Country...enjoy!
Creamy White Chili
This recipe was shared by Janelle Dixon of Fernley, NV and has such a fabulous flavor with its blend of green chiles, cumin, sour cream and chicken.Thanks again for sending it in, Janelle!
1 T. oil
1 lb. boneless, skinless chicken
1 onion, chopped
14-oz. can chicken broth
2 15-1/2 oz. cans Great Northern
beans, drained and rinsed
2 4-oz. cans chopped green chiles
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz. container sour cream
1/2 pt. whipping cream
10-oz. pkg. corn chips
8-oz. bag shredded Monterey
Heat oil in a large skillet over medium heat; add chicken and onion. Sauté until chicken is cooked through; set aside. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil. Add chicken mixture; reduce heat and simmer for 30 minutes. Add sour cream and whipping cream; mix well. Top with corn chips and cheese. Serves 8.
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