A few years ago, one of Josh's co-workers made white chicken chili for a get-together at his house, and Josh fell in love. With the chili that is. He has altered the recipe a bit over the years, and now he makes it by just throwing a bunch of stuff together and not measuring anything. I took some notes, and this is my best estimate at what he does, but he always tastes and tweaks as he goes.
This is our go-to chili recipe, especially on football Saturdays. Its surely a crowd pleaser, and you can just toss it in a crock pot on low instead of on the stove top to keep it warm all day.
White Chicken Chili
serves ~8 (2-cup servings)
1.5 lbs chicken breast, cooked through and chopped into bite-size pieces (Josh will either boil on the stove top or bake it in the oven, you can use tenders or chicken breast halves)
2 c. chopped white onion
2 Tbsp. minced garlic (2-4 cloves)
2 tsp. olive oil
(1) 48 oz. jar white northern beans
(3) 14.5-16 oz. cans of low-sodium chicken broth
(1) 7 oz. can chopped green chilis
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper (more if you like it hot)
1/2 tsp. Tabasco sauce
Red hot sauce, shredded mozzarella cheese, and sour cream for topping
1. Saute garlic and onion in olive oil until opaque. Stir in green chilis, and continue to saute 30 more seconds.
2. Mix everything into a large stockpot and bring to a boil. Simmer 10-15 minutes. The chicken gets more tender the longer you cook it, you could leave it on low all day if you wanted to (covered).
3. Serve topped with cheese and sour cream, add a little Frank's Red Hot Sauce if you want more heat.REVIEW:
No critiques here. This is our favorite! (Its actually pretty healthy too - if you go light on the toppings.)