Literally Freezing {and a Recipe for White Chicken Chili}

I have not been updating literally, a spoonful very well, but I have been cooking, using lots of my old faithful recipes to stock my deep freezer for after the baby comes. When Stephen Small was born - after the meals from friends stopped coming - I found getting dinner on the table to be the biggest challenge. Finding time to go to the store was half the battle and and the other half was actually preparing the food. This time around I have a deep freezer and if you don't already know from reading about it on spoonful - I'm ridiculously happy about my new 7 cubic feet of freezer space. Here's a few of the goods I've got stocked....

freezer sandwiches {of course}
spaghetti sauce
poppy seed chicken casserole
hamburgers
sloppy joes
white chicken chili {recipe below}
hashbrown casserole
chocolate chip banana bread

 

And now for the white chicken chili recipe.

Ingredients:
vegetable oil
4 chicken breast
1 onion diced
2 cloves minced garlic
5 - 6 cups chicken broth or stock
3 cans great northern beans drained
1 can white corn drained
1 can diced green chiles
1 cup milk {I used whole milk}
cumin
Cayenne pepper

Directions:
In a large soup pot coat bottom with vegetable oil. Cook chicken breast on medium heat in pot, when done set chicken aside to cool a little - then dice. {You may need to cook chicken in batches. Don't crowd the pot.}

Next, add a small amount of vegetable oil to pot and then throw in the onion. Cook until tender and translucent. Turn heat to low and add minced garlic. Allow garlic to cook for 1-2 minutes then add broth, beans, corn, diced chicken, chiles, and milk.

Last step, season with cumin and Cayenne pepper. Both are spicy, so add gradually and do a taste test. Honestly, I did not measure, but if I had to guess I say approximately 1/2 teaspoon cumin and 1/8 teaspoon Cayenne pepper. Go slow with the peppers.

Simmer for 30 minutes before serving.

You can serve this with shredded Monterey pepper jack cheese on top, with tortilla chips, or like I did with a toasty piece of garlic bread.

Servings: approximately 6