We keep getting hints of winter around here in the form of randomly cold days. I’m not ready for snow or bone chilling winds or piling on layers just to step outside. But I am ready for chili.
Actually, I’m beyond ready. I’ve already made and devoured two batches of Hubster Approved Chili. I don’t even care that the most recent pot bubbled away on a day that nearly hit 70. I’m prepping for winter and that means chili!
I’ve been on the hunt for a white chicken chili to serve as a nice counter point to the beefy, red stuff and came across this gem in an unusual way: my best friend. The thing is, she doesn’t really cook. Her husband mans the kitchen and she’s inclined to the occasional baking spurt. But at a small get together at her place, she offered to make the main dish and I went back for seconds and demanded the recipe.
I’ve made a few modifications and am seriously toying with the idea of turning this into a slow cooker dish that starts with dried beans a la Red Beans and Andouille. What you’ll get in this recipe is a great base that includes a touch of sweetness thanks to the corn. Where you go from there depends on your taste. I suggest laying out crushed tortilla chips, sliced jalepanos, chopped cilantro, minced green onions and shredded pepper jack cheese, and letting each person go to town. I love doing this even when there are just two of us at the table. The leftover toppings can be bagged and reused for lunch because if you’re only feeding two, you’ll get a few meals from this pot.
Christine’s White Chicken Chili
4 green onions
2 Tbsp cilantro
3 garlic cloves
1 Tbsp canola or vegetable oil
2 boneless, skinless chicken breasts
2 15oz cans Great Northern beans
1 can white corn
1 Tbsp ground cumin
1 tsp lemon pepper
Salt and pepper
2 tsp (or more) hot pepper sauce
1 15oz can chicken broth
½ cup shredded pepper jack cheese
½ cup crushed tortilla chips
Slice half of the jalepano into thin rounds and reserve for a topping. Discard the seeds and mince the remaining pepper. Thinly slice the green onions, reserving a few tablespoons for a topping. Mince the cilantro and reserve. Mince the garlic and chop the onion.
In a large pot, heat the oil over medium heat. Saute the minced jalepano, green onions, garlic and onion for 5 minutes or until the onion is tender. Meanwhile, cut the chicken breasts into bit size chunks, and drain and rinse the beans and white corn. Add the chicken to the pot and sauté until cooked through. Season the mixture with cumin, lemon pepper, salt and pepper. Cook while stirring for 30 seconds. Deglaze the pan with the chicken broth, and then stir in the beans and corn.
Bring to a boil and then reduce heat and simmer for an hour or until it reaches your desired consistency. Serve with reserved toppings, cheese and chips.