Monday, January 16, 2012

Mmmm Monday...White Chicken Chili

Ok, we are going to start a new goal for the blog.  A recipe every Monday.  Some I will share that are in the book, and other will be new ones I have tried.

Tonight, I made the boys one of our very favorites (this is a 3 times a month recipe)....White Chicken Chili.  I love this recipe.  I have tried a TON of chili recipes (thanks to all the Chili cook-offs I've attended over the years) and this one is by far the best.  I promise, you will love it.  Every time I take it anywhere, I am asked for the recipe.

Here's the recipe (click for printable pdf version):

Saute until  chicken is fully cooked in saucepan
1 lb. chicken breast (bite-sized chunks) --- see notes about this below
1 tbsp. oil
1/2 medium onion, minced
1 1/2 tsp. garlic powder

2-3 cans great northern white beans, rinsed and drained
1 14 oz. can chicken broth
1 4 oz. can of diced green chiles, mild
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper (I usually add less than this...if any at all because my kids can't handle the heat.)

Bring to a boil, reduce heat and let simmer 30-45 min.  Remove from heat and add:
1/2 c. whipping cream
1 c. sour cream now for the tid-bits.  First off, I always use rotisserie chicken.  Perhaps it's laziness or perhaps it's the shredded meat...but whatever it is I switched over and I don't know if I will go back.  DO WHAT YOU HAVE THOUGH.  If you have regular chicken, use it.  It will still be awesome.  If you use the rotisserie chicken, it's already cooked, so the first part cooks up in a snap.  Basically just add your oil, onion, and garlic powder and heat until onions are tender and you are good to go to the next step. 

I have a few things in my freezer at all times.  My mom had them, and I have them.  One of these things is chopped onion.  Again, I am lazy so I will usually just buy the chopped onion in the frozen food aisle.  For this recipe, I just throw about a 1/2 cup in. 

The next step is adding the beans....that you rinsed and drained (I throw them in my strainer real quick), chicken broth, and the seasonings.  About the beans...I always add 3 cans.  My mom likes her chili not so thick so she only adds two.  Do what you feel is right. :)  Also, remember what I mentioned about the cayenne pepper and decide what kind of person you are.  If my husband had his say, he would eat it at full strength.  Sad for him, he doesn't get his say.  The little munchkins do.

Bring that all to a boil and let simmer for about 30-45 min. so the beans get really soft and the flavors meld together.  Let's be honest though, sometimes we are talking about a 5 minute simmer because this was a last minute dinner.  Still great.  I do recommend the time if you have it though.

Want a lower fat chili (I don't, but I always think I should), leave out the creams.  Add some more chicken broth though so you have more liquid. 

There you have it.  Pick up some bread when you pick up your rotisserie chicken and you have an awesome warm meal for a snowy day. 

I have attached the recipe.  The recipe is already in my book...for those of you that have one.

1 comment:

  1. Oh my yum!!! I am making this tonight. I can't wait!