White Chicken Chili
Maybe not a meal that makes the most sense on a 100 degree day – but I had a yen. When I want to make something, I normally go to allrecipes or google it. I look at a variety of recipes and pull what I like from each then start cooking. As a result, none of my recipes are set in stone – feel free to play around with ingredients and amounts.
4 pieces chicken breast cooked and cut up into bite size pieces (I boiled them in water until cooked through so they would stay moist then cut them up)
1 white onion
1 can 4 oz green chiles (if you like heat, also add 1 can chopped jalapeños – if not, leave them out)
3 cloves of garlic
generous hand full of fresh cilantro leaves
2 tsp ground cumin
1/2 tsp ground cayenne pepper (adjust according to taste…less if you don’t like heat)
5 – 6 cups of chicken broth (1 large can or 3 small cans)
3 cans 15oz great northern white beans – drained
1 can of corn
1 1/2 cups shredded cheese (I used colby jack…but any mild cheese would be fine)
Throw the onion, garlic, peppers, cilantro, cumin and cayenne pepper in the food processor. Pulse to finely chop. Throw it in the bottom of your soup pan with a little bit of olive oil and saute for a couple of minutes.
Take 1 can of the white beans and puree in the food processor until smooth. Add to the soup pan (this will thicken the soup base). Slowly add the chicken broth. Add the chicken chunks, can of corn (drained), and other 2 cans of beans. Simmer for 20 minutes. After the chili is done, add a cup of shredded cheese and stir until melted. Reserve the other 1/2 cup for garnish. A dollop of sour cream would also be nice on top of each bowl.
mmmm..chili on a 100 degree day! haha. I do love white chili and I dont have this particular recipe…
But I think I’ll save it for a day when I dont break out in a sweat from walking to the mailbox…
Mmmmm…sounds way grubbin’, Michelle. I am liking your food posts…I am a fellow foodie myself. I love white chili and I love allrecipes.com I love the reviews at that website. I have posted a few recipes there myself (for the life of me, I cannot remember what they all are)… It has been in the nineties pretty much everyday… : / So, what did I make? I made beer cheese soup…nope, not exactly warm weather fare, but when you have a hankerin’, sometimes you just have to satisfy…
God bless.
That’s it – you just need to move slightly north (not by much) and come cook for me. I don’t cook – I’m horrible at it. DH is a great cook and does a great job. We just joke that we really need a wife. 🙂
Sounds dangerously Martha-esque. HAHA Don’t forget about the amazing vegetarian dishes out there. And no I do not mean grill cheese sandwiches.
i make a similar version in the ole crock pot. quite the crowd pleaser! i garnish the bowls with s.cream, avacado, cheese, and some crushed tortilla chips. soooo good!
mmmmmmm . I have threatened to make white chicken chili many times. I think I will have to wait for the weather to break though.
I didn’t know about allrecipes.com. I will check it out. I usually just google and pick from somewhere.
White Chili is a staple in our house in the fall and winter. I use dried beans and soak them over night (I don’t do much canned stuff in this house). I buy a rotisserie chicken at the grocery and shred it. Cook all day with basically the same ingredients you listed, but don’t puree any beans. Serve with sour cream and tortillas.
I love white chicken chilli!! You can also buy the seasoning for it at some grocery stores. My mom makes it the “cheater’s” way. It is good anythime.
Gail
YUMMM… love it. Allrecipes is one of my go to sites too. They have a Chicken Tortilla Soup that is delish!!!!
I am looking forward to chili weather… it is coming… maybe not until November… but it will be here!
mmmm – my mouth is watering, thank you…
Hey Michelle! I just made a quick, easy and tasty chicken dish and thought I would share…
Mix 1 cup of sour cream with 1/2 cup of mayonnaise and 1 tsp garlic powder. Pour mixture over 4 boneless chicken breasts. Sprinkle liberally (heavily!) with grated parmesan cheese. Bake at 350 degrees for 45-60 minutes or until chicken is done. Serve with plain white rice (you’ll want to spoon some of that mixture over it!) and a vegetable and you are d-o-n-e.
I know, the sour cream and mayo sounds gross, but I’ve served this to both family and important guests and no one has ever refused seconds! Let me know if you try it and like it. And THANKS for the recipes. More, more, more please!
Growing up we had soup every Wednesday no matter the weather. This looks yummy. Can’t wait to try it!
Sounds and looks great. I am so ready to get in my kitchen and cook. Way tired of the Marriott chef’s.