I love chili. It’s one of those perfect meals in my opinion. Chicken Chili is a wonderful version of chili. So with the blustery weather we’ve been having I thought this would be the perfect dinner to warm the soul and chase the chill. It certainly was. Give this recipe a try soon. It’s really good. We had a little bit left over so, for lunch the next day, I rolled up a bit of the chili, with some extra beans and cheese, in a tortilla, and had a terrific chicken burrito.
Source: Adapted From Closet Cooking
White Chicken Chili
- Vegetable Oil - 1 Tablespoon
- Medium Yellow Onion, Chopped - 1
- Garlic Cloves, Chopped - 4
- Jalapeno Pepper, Stemmed, Seeded and Finely Chopped - 2
- Dried Cumin - 1 Tablespoon
- Ortega Chiles, Chopped - 1-7 Ounce
- Canned White Beans, Drained - 1-19 Ounce Cans
- Chicken Stock - 2 Cups Plus More as Needed
- Dried Oregano - 1 Teaspoon
- Salt - To Taste
- Black Pepper - To Taste
- Chicken, Cooked and Shredded - 3 Cups
- Masa - 2 Tablespoons
- Whole Milk or Half and Half - 1/2 Cup
- Tapatio Sauce - 1/2 Teaspoon or More To Taste
- Optional Toppings:
- Jack or Cheddar Cheese, Grated
- Avocado, Sliced
- Sour Cream
- Jalapeno's Sliced
- Cilantro Leaves, Roughly Chopped
- Heat the oil in a pan.
- Add the onion and saute until tender, about 10 minutes.
- Add the garlic and jalapeno and saute until soft, about 3 minutes.
- Add the cumin, green chilies, beans, chicken stock, oregano, salt and pepper.
- Bring to a boil, reduce the heat and simmer for 45 minutes.( I prepared the stew to this point and refrigerated overnight so flavors would marry.)
- Add the chicken. Mix the masa into the milk or half and half and Tapatio, then mix it into the chili and simmer for another 10 minutes or until heated through.
- Serve with desired toppings.