White Chicken Chili With Funky Green Sour Cream

The marital relationship may be the best way to help us understand the difference between sinful jealousy and righteous jealousy. I can be jealous over my relationship with my wife in a wrong way or in a right way. For example, if I feel resentment or anger merely because I see her talking to another man, that would be self-centered possessiveness and unreasonable domination – in other words, sinful jealousy. It would stem from my own selfishness or insecurity rather than from my commitment to her and to what is right. But, on the other hand, if I see some man actually trying to alienate my wife’s affections and seduce her, then I have reason to be righteously jealous. God gave her to me to be my wife. Her body is mine just as my body is hers. I have the exclusive right to enjoy her fully, and for someone else to assume that right would be a violation of God’s holy standards. I am zealous for the exclusiveness and purity of our marriage, and that is a righteous jealousy.

Richard Strauss

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Spanish	Main course, Poultry*, Quick dishe, Soups and s	4	Servings

INGREDIENTS

1/4	c	Olive oil
4		Kip filets, 1 to 1-1/3 lbs
4		Cloves garlic, minced
1		Spanish onion, chopped
2		Stalks celery, finely
		chopped
1		Low-sodium chicken broth
2		Cannelini beans
1	T	Chili powder, *
1	T	Cumin
1/2	t	White pepper
		Salt, to taste
1		Cilantro, finely chopped
1 1/2	c	Sour cream, **
2	t	Cumin
1	pn	Allspice
1/2		Scallions, finely chopped
		Tabasco sauce, to taste

INSTRUCTIONS

Chili powder was not in original recipe, but we thought it was needed.
** I think just 1/2 cup might be enough of this.  Cut the chicken in
cubes, just slightly larger than the size of the  beans.  Heat oil and
garlic over medium flame until garlic speaks. Add cubed  chicken and
saute 5 min until chicken is almost cooked through. Add  celery and
onion and saute an additional 6-10 min or until onion  becomes
translucent. Add broth and beans. Stir in chili powder, 1T  cumin,
white pepper, salt, and half of the chopped cilantro. Bring to  a boil,
reduce heat and simmer, uncovered, on low.  In a food processor or
blender, combine remaining cilantro, 2 tsp  cumin, allspice, sour cream
and chopped green onions. Blend. Sour  cream will turn a light green
color. Server chili up in bowls and  garnish with a dollop of the sour
cream mixture and a little extra  slivered green onion. Pass tortilla
chips for dipping. [We sliced  corn tortillas into strips and added
those to the chili.]  Recipe by: Adapted from a recipe found somewhere
on the Web  Posted to EAT-L Digest  by Kaye Sykes
<kaye_sykes@NL.COMPUWARE.COM>  on Dec 11, 1997

A Message from our Provider:

“Who hears ‘Depart from me, for I never knew you\”?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 329 Calories From Fat: 280 Total Fat: 31.9g Cholesterol: 44.9mg Sodium: 375.4mg Potassium: 444mg Carbohydrates: 9.2g Fiber: 3.5g Sugar: 3.4g Protein: 5.1g