Betti's Kitchen Table

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White Chicken Chili

on May 14, 2013

This one came from Gimme Some Oven.  It is a white chili recipe that I tried and absolutely loved.  The only thing I did was cut the chopped green chiles in half and added an extra seeded jalapeno and more garlic because I love some garlic. I also used fresh chicken instead of a rotisserie chicken.  It was a big hit even with my brother in law who hates chicken! I have included it here with the modifications that I made but you can find the original recipe here.

 

Ingredients:

 

t T Olive Oil

2 small sweet onions, 1/2 inch dice

2 jalapenos, seeded and chopped

6 cloves garlic, minced

4 cups chicken stock

4 chicken breasts, cut into 1 inch pieces

1 (4 oz.) can chopped green chilis.

2 cans cannellini beans, drained

1 T cumin

1 tsp. dried oregano

pinch of ground cayenne pepper

pinch of white pepper

1 cup whole milk

2 T masa harina

Salt and pepper to taste

garnishes – Monterey jack cheese, avocados, sour cream, salsa, or serve over rice.

 

Heat oil in a large stockpot or dutch oven over medium high heat.  Add the chicken and cook till no longer pink.  Remove chicken from pan and add onion and jalapenos.  Saute for five or six minutes or until the onion is translucent.  Add the garlic and cook for a couple more minutes, or until the garlic is fragrant.   Add the chicken back to the pan along with the chicken stock, green chiles, cannellini beans, cumin, oregano, cayenne, white pepper and stir to combine.  Bring to a boil then reduce to a simmer. Cover and let simmer, stirring occasionally, for about 20 minutes.  About 10 minutes before serving, stir in the milk and masa harina.  Uncover and stir till soup is thickened.  Salt and pepper to taste. Serve over rice with sliced avocados or sour cream.

 

 

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One response to “White Chicken Chili

  1. I meant to add to the recipe that you could also make this vegetarian by using vegetable stock and extra firm tofu!

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