my sister in law introduced me to white chili but i have yet to master her recipe. if my memory serves me correctly, her chili is better than this... but this week, i was CRAVING some white chili, so had to try something else... that maybe i'd have some success with.
this recipe is good. it isn't spicy (holly ate it for 2 days straight - she LOVED it), and the ingredients are simple. the only thing i had to buy was the green chilis (in the mexican food section) and an onion. everything else i had on hand (trimmed, frozen chicken breasts and broth i made from previously cooking chicken was in the freezer). oh, no, wait - i also bought a fresh garlic head for this. i have garlic-in-a-jar, but i thought i'd go "fancy" and use the fresh stuff for this recipe. don't know if it made a difference or not, but it was GOOD!
the only difference in what i did was that i put my whole, frozen chicken breasts in the pot and let them cook - and once they were done, i just pulled them out and let them cool, then i shredded them by hand back into the pot (rather than baking them first - that way you are sort of making your own broth in the pot too...). again, my breasts were trimmed, there was little to no fat on them. and, i omitted the chicken broth and used 2 cups of my own chicken stock and then i also added about a cup of water. that eventually cooked out since i simmered mine for about 3 hours. and, i used a 7 oz can of green chilis.
BOB TALBERT'S WHITE CHILI
1 1/2 lbs. boneless, skinless chicken breasts, washed and patted dry. (Bake at 350° for 30 minutes.)
2 cans (14 oz. ea.) chicken broth
1 jar (48 oz.) great northern beans, with liquid
1 large onion, chopped
2 t. minced fresh garlic
1 can (3 oz.) chopped green chilies, with liquid
2 t. ground cumin (dried)
1 t. ground oregano (dried)
Garnish with green chopped onion tops, shredded cheese or tortilla chips (optional)
In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.
(Serves 6)
That is usually how I do my chicken, too, Analee.
ReplyDeleteThe spices in mine are: some mashed up dried red chilies (the more you use the spicier it is), basil, S&P and ground clove. It also calls for a mashed up chicken bouillion cube, which is what give it the extra chicken flavor.
Onion, (no garlic) sauteed in oil or a bit of butter.
This recipe sounds good too, though. I've noticed quite a few white chili recipes out there!