{"id":151,"date":"2008-10-30T17:32:51","date_gmt":"2008-10-30T23:32:51","guid":{"rendered":"http:\/\/doycetesterman.com\/wp\/?p=151"},"modified":"2009-04-04T13:38:56","modified_gmt":"2009-04-04T19:38:56","slug":"white-chili","status":"publish","type":"post","link":"https:\/\/doycetesterman.com\/index.php\/2008\/10\/white-chili\/","title":{"rendered":"White Chili"},"content":{"rendered":"<p>I had trouble finding the recipe this year so, for the sake of my own ease of reference here&#8217;s the white chili recipe I trot out when the weather gets colder.<br \/>\nOr at least when it <em>should<\/em> get colder.<\/p>\n<hr>\n<p>1 lb. boneless skinless chicken breast, cut into 1\/2 in. cubes<br \/>\n1 medium onion, chopped<br \/>\n1.5 teasp. garlic powder<br \/>\n1 tbs. veg. oil<br \/>\n2 cans (15.5 oz) great northern beans, rinsed and drained<br \/>\n1 can (14.5 oz) chicken broth<br \/>\n8 oz chopped green chilis<br \/>\n1 t. salt<br \/>\n1 t. ground cumin<br \/>\n1 t. dried oregano<br \/>\n1\/2 t. pepper<br \/>\n1\/4 t. cayenne pepper<br \/>\n1 cup sour cream<br \/>\n1\/2 cup whipping cream<br \/>\nIn a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilis &#038; seasonings.  Bring to a boil.  Reduce heat &#038; simmer, uncovered, for 30 minutes.  Remove from the heat, add sour cream and whipping cream.  Serve immediately to about six or seven people.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had trouble finding the recipe this year so, for the sake of my own ease of reference here&#8217;s the white chili recipe I trot out when the weather gets colder. Or at least when it should get colder. 1 lb. boneless skinless chicken breast, cut into 1\/2 in. cubes 1 medium onion, chopped 1.5 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/doycetesterman.com\/index.php\/2008\/10\/white-chili\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;White Chili&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_import_markdown_pro_load_document_selector":0,"_import_markdown_pro_submit_text_textarea":"","footnotes":""},"categories":[10],"tags":[74],"class_list":["post-151","post","type-post","status-publish","format-standard","hentry","category-blood-sweat-and-cheers","tag-cooking"],"_links":{"self":[{"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/posts\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":1,"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":1231,"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/posts\/151\/revisions\/1231"}],"wp:attachment":[{"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/media?parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/categories?post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/doycetesterman.com\/index.php\/wp-json\/wp\/v2\/tags?post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}