White Chili

[JRDietrich]

Does anyone have a recipe for white chili? I need a good one fast. Thanks
much!

JR

[kim]

 
This is an excellent recipe!

--Kim

Southwest White Chili
 

1 Tbsp. Olive oil
1 # boneless skinless chicken breast diced
¼ cup chopped onion
1 cup chicken broth
1 (4 oz) can diced green chilies
1 (19 oz) can white kidney beans (cannellini) undrained
1 tsp. California style garlic powder
1 tsp. Ground cumin
½ tsp. Oregano leaves
½ teaspoon cilantro leaves
¼ tsp. Ground pepper

Heat oil in 3 Qt. Saucepan over medium high heat.
Add chicken and cook 4 to 5 minutes stirring often.
Remove chicken with slotted spoon; cover and keep warm.
Add onion to saucepan and cook 2 minutes.
Stir in broth, green chilies and spices.
Simmer 30 minutes.
Stir in cooked chicken and beans.
Simmer 10 minutes.
Garnish with monterrey jack cheese and onions.

Makes 4 servings.

[Puester]

JRDietrich wrote:
>
> Does anyone have a recipe for white chili? I need a good one fast. Thanks
> much!
>
> JR

This one is pretty good:

Chili Blanco Especial (Serves 8)

from the Crème de Colorado Junior League Cookbook

1 lb. dry White Northern beans, soaked for 24 hrs and drained

(or 2 or 3 cans of any canned white beans if you're desperate)

7 cups chicken broth, divided

2 cloves garlic, minced

1 large white onion, chopped

1 Tbsp. ground white pepper

1 tsp salt (or to taste)

1 tbsp. dry oregano

1/2 to 1 Tbsp. ground cumin (to taste)

1/2 tsp. ground cloves (optional)

2 7oz. cans chopped green chiles or fresh, to taste

5 c. cooked diced chicken breast or

3 med. half breasts, well browned in a skillet and diced

1 Tbsp. or more diced jalapeño or serrano pepper (optional)

Serve on the side:

flour tortillas

Condiments for topping:

diced ripe avocado

shredded monterrey jack cheese

sliced black olives

chunky salsa

sour cream

In a large kettle or crock pot combine beans, 6 cups broth, garlic,

onion, white pepper, salt, oregano, cumin and cloves. Simmer covered at
least 5 hrs. till beans are tender, stirring occasionally. Stir in green
chiles, diced chicken, and remaining broth. (I have no idea why they
divide the broth this way.) For more heat, add a few tsp.of chopped
jalapeño. Cover and simmer over low heat for 1 hour.

To serve, you may line each bowl with a tortilla or serve tortillas on
the side. Serve with all condiments for a very special chili.

Flavors are enhanced when it is made 24 hrs. ahead. It freezes well, so
you can make a double batch and freeze the leftovers. You can also use
around 12 oz. of beer as part of the liquid if you'd like.

gloria p