02-26-2011, 12:08 AM
Dick, I am going to share my buddy's Alabama White Chicken Chile recipe with you. It's good, and the lady who gave it to me is gorgeous with big tits, so it might have magical properties:
2 (47.4) white northern beans or 4 regular size cans
3 chopped cooked chicken breasts (boiled)
1 tbs. olive oil
1 onion
minced garlic
8 0z can green chilis
1 ½ tbs oregano
salt & pepper to taste
6 cups chicken broth (2 cans)
mix all together and put in crockpot in the am on low.
2 hrs. before serving add:
12 oz monterey jack cheese
small container of sour cream
1 can Rotel or small container of salsa
serve with homade tortilla chips:
Cut up 8 (7 or 8 inch size) flour tortillas into six wedges. Arrange on ungreased cookie sheet and bake at 350 for 5-8 minutes until they are dry and crisp. Rotate baking sheets one time during baking. Makes 48 chips.
2 (47.4) white northern beans or 4 regular size cans
3 chopped cooked chicken breasts (boiled)
1 tbs. olive oil
1 onion
minced garlic
8 0z can green chilis
1 ½ tbs oregano
salt & pepper to taste
6 cups chicken broth (2 cans)
mix all together and put in crockpot in the am on low.
2 hrs. before serving add:
12 oz monterey jack cheese
small container of sour cream
1 can Rotel or small container of salsa
serve with homade tortilla chips:
Cut up 8 (7 or 8 inch size) flour tortillas into six wedges. Arrange on ungreased cookie sheet and bake at 350 for 5-8 minutes until they are dry and crisp. Rotate baking sheets one time during baking. Makes 48 chips.