Wednesday, November 10, 2010

White Chilli (freezer cooking instructions)

1 lb. chicken (grilled and cubed)

1 med onion (diced)

1 1/2 tsp. garlic powder

1 TBSP vegetable oil


2-15 oz. cans white beans

2-4 oz. cans chopped green chillis (I use mild, but I'm a lightweight :)

1-14 oz. can chicken broth

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp black pepper

1/4 tsp. cyan pepper

******bring to a boil, reduce heat and simmer for 30 minutes*****


1 cup sour cream

1/2 cup whipping cream

****If you are going to use my freezer cooking method take this recipe and multiply it depending on how much food you want. I usually multiply by 4 and it makes a ton (for a family of 3).*****

If you will be eating right're all set!


I suggest freezing the sour cream and whipping cream in a small freezer bag separate from the rest of the ingredients. I have just frozen everything together in the same bag before and it turned out just fine.


Thaw at room temperature for a few hours (or quick thaw in hot water or the microwave). Boil everything but the sour cream and whipping cream for 30 minutes. Remove from heat and add sour cream and whipping cream....then serve!

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