Calhoun's White Chili and Chicken Stroganoff Recipe

Calhoun's White Chili

Source: Calhoun's - Nashville and Knoxville, Tennessee

1 cup yellow onions, diced

1 tablespoon oregano

1 tablespoon olive oil

4 cups water

4 cups low fat chicken broth

1 teaspoon granulated garlic

1 teaspoon ground cumin

1/2 tablespoon chopped fresh cilantro

1/4 cup canned chopped green chiles

1 pound boneless, skinless chicken breasts

6 cups canned great northern beans

1/2 cup cornstarch

1/2 cup cold water

Fresh grated cilantro (garnish)

Low fat Monterey jack cheese (garnish)

Low fat sour cream (garnish)

Trim all fat and cartilage from the chicken breasts. Place on a baking pan. Bake at 325 degrees F for 20 to 30 minutes or until chicken is cooked throughout. Allow to cool, then hand pull into small pieces. Set aside.

Saut

Chicken Stroganoff

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix

Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender.

Serve over cooked noodles or rice.