In my house we watch Chiefs and eat chili on Sundays. Its apparently a rule.
But I needed a break from regular chili.
Justin really whined when I told him I was making a chicken chili. He was all like “I just really don’t like white chili, waa wa waa wa waaa…” but once he took a bite, his tune turned around.
After the first bowl he said, “Do you have this recipe?”
Me: “Um, yeah…”(is he serious?)
Him: “Good, cause its good. I think you should make it again.”
I think this had good flavor. It has a hint of heat, but mild enough to serve the kids. (Yes, they ate it! Joslyn cleaned her bowl.) If its heat you are wanting, throw in a jalapeno or two.
White Chicken Chili
4 chicken breasts, cooked and shredded
3-4 15oz. cans chicken broth
3 cans great northern beans (drained and rinsed)
1 yellow onion
1 can green chiles
1 small can salsa verde
4 garlic cloves, minced
1 1/2 tsp. cumin
1/4 tsp. cayenne
1/2 tsp. coriander
salt and pepper
Begin by poaching (boiling) chicken breasts in water. When the center reaches 160, remove to a cutting board, let cool slightly. Then shred with a fork. Set aside.
Warm a large pot on medium heat. Add a little olive oil and saute onion until tender. Add green chiles, salsa verde and garlic. Let simmer 1-2 minutes. Then add chicken broth, chicken, beans, and spices. I like plenty of broth, but if you want it thicker just use 3.
You could just bring to a boil here and serve. However, I left mine on the back burner for a couple hours on med-low (closer to low). Do a spice check, add more salt if needed, then serve when you are ready.
Serve with PW’s skillet cornbread (my favorite!). Garnish with sour cream, cilantro and cheese if desired.
The Chiefs had a rough day, but its all good. These fans aren’t going anywhere!
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