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White Chicken Chili

January 31, 2014

white chicken chili bowl

When you live in a state that is not used to getting snow, watch out. The city, drivers, etc. are just not prepared to tackle those 2.” Literally.  Crazy. Annoying. Dangerous. Some things are better as a part of history.

So, we make chili. I like this because you can basically pull this from your pantry (at least my pantry). We are stuck inside anyway, going a little stir crazy with these guys.  Even they are bored.

boys jan bw

There’s endless possibilities with a white chicken chili. Search for this recipe & you will see. Or try this one & see if you like.  A lot of personal preferences when it comes to any chili.

white bean chicken chili

The corn & hot sauce are optional, but I think the heat is a nice touch & the sweet corn balances that a bit. Monterey Jack cheese is usually the reco for a white chili, but I usually have cheddar jack on-hand. I’ve used canned chicken, too (but I’m not a can chicken hater, I know many of are).

Anyway, til the next city shut down, enjoy your chili.

white chicken chili

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 tbsp flour
1/2 tsp chili powder
1/4 tsp white pepper
2 tsp cumin
1/4 tsp celery salt
1 (4oz) can of diced green chilies
1/3 c white wine
2 cans Great Northern beans, rinsed
16oz chicken broth (low sodium)
2 cups (+) water
1 lb cooked, shredded chicken
1/2 cup sour cream (light), plus more for serving
1 cup cheddar jack shredded cheese, plus more for serving
1 tbsp hot sauce, plus more for serving
1/2 cup frozen corn
salt, to taste
Chopped, fresh Parsley or cilantro

Directions

  • In a large pot, cook onion in oil for about 5 min or until transparent. Add chillies, cumin, chili powder, white pepper, celery salt & flour; cook & stir for a couple more minutes.
  • Add white wine, stir & reduce by half.
  • Add beans, water, chicken broth; bring to a boil. Stir, reduce heat & simmer for 10min. Add chicken & corn & simmer 5-10 more min.
  • Stir in cheese, sour cream, hot sauce & additional salt, as needed. Garnish with chopped fresh Parsley or cilantro.
  • Serve with additional cheese & sour cream.

Depending on your preference (I like it more soupy), add (or subtract) water to chili as needed.  Loosely adapted from here.

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