My friend Ruth Eggerd gave me the original white chili recipe. We had it for a soup supper at St. Mary Cathedral during Lent. It was so delicious. Over the years I have added and changed a few things and it is one of my favorite recipes.
Fran makes it for dinner when Dennis comes over the first night he meets Ayva in the 2nd book of the Holiday Series, Easter Break in Florida. The secret ingredient to Fran's white chili is Charras tostadas. If you cannot find them in the Mexican food section of your grocery store you could replace it with tostada chips.
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1 large onion chopped
1 tsp garlic powder
1 small can chopped green chilis
1 box or three small cans chicken broth, light
3 chicken breasts, cut into bite sized chunks
1 jar or three cans northern beans
2 tsp cumin
2 tsp oregano
1 jar any kind of salsa
1 can Campbell's bean and bacon soup
1 package of Charras tostada shells crushed (see note above)
Saute onions, garlic, add chilis. Add chicken pieces. Cook for 5 minutes.
Add cumin, oregano and beans. Mix well. Add salsa, soup and broth.
Crush the package of Charras into tiny pieces. Add to chili. Taste the chili and add salt and pepper to taste.
Cook for 20 minutes on low.
This tends to thicken when leftover, add broth as needed.