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

Directions:
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.

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