We were so pleased that Kara Kimbrough's recent Super Bowl article for the Madison County Herald featured our recipes!
In the Feb. 6th feature about Marlana Walters, all three of the recipes listed in the article came either from our newest release, Fast & Fabulous Soups, Salads and Sandwiches, or our cookbook Fast & Fabulous Party Foods and Appetizers. They picked out some of our favorite recipes to use.
In the article, Marlana talked about making White Chili in a Bread Bowl, Blue Cheese Burgers, and Black-Bottom Toffee-Top Cheesecake Bars. I'm going to give you the White Chili recipe here today. If you'd like the others, just click here to read the whole article.
White Chili in a Bread Bowl
1 cup chopped onion
1-2 (4-ounce) cans chopped green chiles, drained
2 teaspoons minced garlic
2 tablespoons oil
2 (16-ounce) cans Great Northern beans
4-5 cups chicken broth
1-2 teaspoon Cajun seasoning
1 (7-ounce) package grilled chicken strips, chopped
6-8 individual round loaves sourdough bread
Cook onion, chilies and garlic in oil in Dutch oven till onion is tender. Stir in beans, brother and seasoning. Bring to a boil. Simmer 30 minutes. Slightly mash beans to thicken. Add chicken; cover and simmer 10-15 minutes longer.
Hollow out sourdough loaves; spoon chili into bread bowls. Top with sour cream. Serves 6-8.
Recipe from Fast & Fabulous Soups, Salads and Sandwiches, Gwen McKee and Barbara Moseley, Quail Ridge Press.