Sunday, November 24, 2013

White Chicken Chili

This chili is the best of both words. It's kinda of like a mix between chili and chicken noodle soup (except with no noodles). This is the Mexican flavored comfort food you want to be eating on a cold snowy night.  There are a few basic things that take this simple chili from 'ok' to 'wow!' First, use homemade chicken broth, and second, use dry beans instead of canned beans. Dry beans are cheaper, healthier, and canned beans can’t even begin to compare with the flavor and texture you get from cooking them from scratch.

  • 1 1/2 dry Great Northern beans (before cooking) or about 4 1/2 cups after cooking (or 3 15.5 oz cans)
  • 2 1/2 cups chopped cooked chicken
  • 1 cup diced onion
  • 1 1/2 cups chopped red, green, or yellow bell better (any combination of colors is fine)
  • 2 fresh jalapenos, seeded and chopped (use less or none depending on your desired spice)
  • 2 cloves garlic minced
  • 3 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 3 1/2 cups chicken broth

  1. Dump all ingredients in a stockpot or crock-pot*
  2. Bring to a low boil
  3. Reduce heat and simmer until beans are tender, about an hour

*You can put this on in the morning and just eat it when you come home.


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