Monday, November 15, 2010
White Chicken Chili
One of the things I look forward to most about the weather turning cooler is a nice big pot of soup or chili simmering the day away on the stove. I love the simplicity of chili and I love that it really only needs some yummy yeasty bread or sweet cornbread to complete the meal. To add a bit of variety, I incorporate white chicken chili into the chili roundup....I love the creaminess and the garlic of this one! Topped with slices of avocado, this lends itself to a fresh, comforting meal for those chilly days when coziness is a must.
White Chicken Chili
Source: Main Dishes from The Pampered Chef
3 cups cooked chicken (you can make this ahead the day before in the crockpot, or oven roast a whole chicken and used the meat from that--whichever is easier for you!)
6 cloves of garlic, roasted in the oven (see link for procedure for roasting garlic)
1 cup onion, chopped
2 fresh jalapeno peppers, seeded and chopped
3 cans (15 oz. each) great northern beans, drained, rinsed, and divided
2 tsp. light olive oil
3 cups chicken broth (if using canned, about 3 cans)
2 tbl. taco seasoning
1/4 cup lime juice
1 tbl. cornstarch
1 tbl. cold water
1/4 cup fresh cilantro, snipped
Chop onions and jalapeno. Drain 1 can of beans and transfer to a small colander. Gently squeeze roasted garlic cloves from papery skins into beans; mash. Drain remaining two cans of beans and set aside.
In large pot, heat olive oil over medium heat. Add onions and jalapeno, cook 4-5 minutes until tender. Add cooked chicken, mashed bean-garlic mixture, whole beans, broth, taco seasoning, and lime juice. Bring to a boil; reduce heat and simmer for 25 minutes.
In small bowl, combine cornstarch and cold water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly to thicken. Stir snipped cilantro into chili just before serving.
To serve, top with shredded jack cheese, a dollop of sour cream, and a few slices of avocado.