To Try: White Chicken Chili

Kim Biegacki, from Just a PinchCook time: 45 Min
Prep time: 15 Min
Serves: 6 – 8 servings

– 1 whole roitessiere chicken, skin removed and chicken, shredded
– 1 sm onion, diced
– 4 garlic cloves, minced or 1 tbsp
– 1 Tbsp olive oil
– 1 can(s) fire roasted green chilies, the whole can, undrained
– 1 can(s) white shoepeg corn (11 oz.)
– 2 can(s) cannellini beans
– 2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
– 1/4 to 1/2 c whipping cream or half and half (sometimes i use this and other times i omit)
– 1 tsp cumin
– 1 1/2 tsp coriander
– 1 tsp oregano
– 2 Tbsp diced jalapenos (optional)

– green onions, chopped
– sour cream
– cilantro or parsley
– 6 lime wedges
– 1 block of chihuahua cheese or monterey jack shredded

1. Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.

2. Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too. Serve with bread or tortilla chips.

Published in: on October 2, 2012 at 6:51 am  Leave a Comment  

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