Join Date: Sep 2011
Location: Tampa, FL
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My favorite recipe is similar to the one above. Onion can be omitted, of course!
White Chicken Chili
3 Tbs olive oil
1 medium onion, finely chopped
1 can (4oz) chopped green chiles, drained
3 Tbs all-purpose flour
2 tsp ground cumin
2 cans (16 oz) white beans (Navy, Great Northern, Cannellini)
1 can (14.5 oz) chicken broth
1 1/2 cups chopped cooked chicken breast
Shredded monterey jack or cheddar cheese
• In large skillet, cook onion in oil for 4 minutes or until transparent.
• Add chiles, flour and cumin; cook and stir for 2 minutes.
• Add beans and chicken broth; bring to a boil.
• Reduce heat; simmer for 10 minutes or until thickened.
• Add chicken; cook until hot.
• Garnish with cheese, sour cream, cilantro and salsa, if desired.
This a very forgiving recipe --- lots of room for variations --- and great for the crockpot. I usually throw in other spices such as salt, pepper, chili powder or paprika, and coriander. I may use cornstarch vs flour. If I’m in a hurry, I use pre-chopped onions, celery and green peppers as well as canned chicken. If I want it spicy, I throw in a can of diced jalepenos, or some slices from a jar or chop up a fresh one. I’ve also added some chopped chipolte in adobo if I want a smokey taste. I probably use more chicken and less beans than the recipe calls for and sometimes puree some of the beans for a thicker chili.