Ethan Warnock

White Chicken Chili

Butter Dips

White Chicken Chili

2 Chicken breasts

1 can Rotel tomoatoes

1 can corn kernels (not drained)

1 can black beans (drained and rinsed)

1 pkg. Ranch dressing mix

1 T cumin

1 t chili powder

1 t onion powder

1 8-ounce pkg. cream cheese

Boil chicken until cooked. Put all ingredients in pot (drain and rinse black beans). stir thoroughly until serving temperature. 

Butter Dips

1/4 cup butter

1 1/2 cups flour

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

2/3 cup mild

               Heat the oven to 450. Cut the butter into four equal pieces and place in a 9 x 13 inch baking dish. Put the baking dish in the oven to melt the butter. Whisk together dry ingredients. Add milk and stir until a loose dough forms. Turn dough out onto floured surface and press into a square. cut into strips. place strips in melted butter, turning to coat. Bake for 10-15 Minutes or until golden.