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Friday, January 21, 2011

Chew on This | Chicken Challenge - White Chicken Chili

What makes the perfect bowl of chili?  Opinions vary -  but one thing is for sure-it doesn't have to be red!

White Chicken Chili is especially flavorful and satisfying because I used my own homemade chicken stock which was simmered low and slow -
  that's what reeeally develops the deep rich flavor.

This is what you will need:
Olive oil, onions, garlic, pre-cooked chicken, 2 cans of Cannelloni beans, cumin, chicken stock, cream, red and green peppers, 1 can chopped green chiles, salt and pepper to taste.
Optional:  sour cream, sliced green onions and a sprinkle of cilantro and cheese can be use for garnish on the top of the chili.  Just plain yummmmm.

In a medium sized stockpot, sauté the onions, garlic...

and the green and red peppers.  Sauté until almost tender.

Add the chicken broth.

Rinse and drain the Cannelloni beans.

Drop them in the broth along with the chicken.  Add the cumin and salt and pepper to taste.  Simmer over low heat and sit back and let all the good flavors come together - about 10-15 minutes.

Final step is to add a cup of cream, swirl it around.  Ladle into your favorite soup bowl and garnish the top with sour cream, sliced green onions and a few slices of good cheese...enjoy! 

Here is the recipe:

White Chicken Chili

3 T  olive oil
1 1/2 - 2 onions finely diced
3 large garlic cloves, minced
1/2 cup chopped green and red peppers
1 can green chiles
5 oz chicken, shredded pre-cooked
2 cans of Cannelloni beans (white Northern beans)
2 t cumin
4 cups chicken stock
1 cup light cream, or 1 cup half and half, or 1/2 cup heavy cream and 1/2 cup water
Optional:  if your family likes corn, add a can.  Sour cream, chopped green onions a sprinkle
of cilantro make a nice presentation for the finished chili.  If you want cheese, shred some
on top.  Yum.

In a large stockpot, gently saute' the diced onions and garlic in the olive oil.  (Don't brown)
Add the chopped green and red peppers and the can of green chiles.   Add the 2 t of cumin. Saute' until almost tender. 

Stir in 4 cups of chicken stock.  Drop in the drained Cannelloni beans and the shredded chicken.  Simmer 10 minutes over low heat.

Add a cup of cream:  1 cup light , or 1 cup half and half, or 1/2 cup heavy and 1/2 cup water.  Season with salt and pepper to taste.

 Optional garnish for the top of finished chili: sour cream, chopped green onions and a little shredded cheese and a sprinkle of fresh cilantro if desired.
Hint:  Chili really develops it's hearty flavor if given the opportunity to hang out in the fridge overnight.

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