How do you make this fabulous chili? Well, I will tell you. First, I will explain how I make it, then I will share the original recipe (not sure the origin of the recipe...).
First, I chopped a whole medium sized onion with my handy-dandy, much loved Food Chopper. As that began to saute in some olive oil, I chopped up a fairly large garden variety garlic clove with the same food chopper. I threw that garlic in as well and continued to saute the mixture until it was soft.
Next, I dumped in some homemade chicken broth (3 or so cups), 5 handfuls of frozen corn, and the rest of the chicken meat from a crockpot cooked chicken. Time for adding some flavor. I added 2 - 4 oz. cans of roasted green chili peppers, a generous sprinkling of ground cumin, some salt, 2 Tbsp of lime juice, and
After that came to a boil, I added
Time to scoop up some chili and enjoy it! Now, to be honest, the best way to enjoy this chili is with a liberal amount of pepperjack cheese. Our family enjoys scooping it up with either some tortilla chips, bread or both, as was the case tonight.
What? You say you aren't a "dump cook"? Well, for those of you who prefer a more exact recipe, here is the original recipe:
White Chili
3 cups water (chicken broth just tastes better, though)
1/2 lb boneless, skinless chicken breast
1 tsp. cumin
1 tsp. lemon pepper
Combine in pot. Cook chicken. Cut up chicken and return to pot.
1 garlic clove, minced
1 cup chopped onion
Saute in small amount of vegetable oil. Add to chicken.
Add:
2 - 8 oz. frozen corn (or cans, drained)
8 oz. diced green chilies
1 tsp. ground cumin
2 Tbsp. lime juice
Bring to boil.
Add 2 - 15 oz. cans great northern beans, drained. Heat through.
I just love the fact that you used canned beans, and admit it! This recipe sounds delish!
ReplyDeleteHonestly, I have been wanting to make White Chicken Chili for over a week, but I keep forgetting to soak the beans. Today, I just said forget it and bought some canned beans!
ReplyDelete