Here’s an easy and satisfying dish for a cold day–white chicken chili. I just finished the last bowl yesterday. It’s a hack of a couple of recipes I found on cooks.com. It may not be traditional chili, but I promise you, it’s tasty!
WHITE CHICKEN CHILI
1.25 pounds boneless, skinless chicken breasts or tenders, cubed OR ground chicken (turkey works, too)
1 can small, white beans, rinsed
1 small onion, diced
1 10-oz. box frozen corn
1 red bell pepper, diced
1 cup white wine (I use Meridian chardonnay)
2 cups chicken broth (1 can if you don’t have stock)
1 lime, juiced
1 teaspoon cumin
1 teaspoon white pepper
1 teaspoon adobo
1/2 teaspoon salt
1/2 to 1 teaspoon hot sauce
1/2 cup sour cream (lowfat is fine)
1/2 cup shredded cheese (cheddar or Monterey Jack)—have extra cheese on hand for serving atop each bowl of chili
cilantro for garnish (optional)
your favorite tortilla chips (mine are Tostitos Organics with yellow corn)
olive oil to coat the bottom of the saucepan
NOTE for heat seekers ONLY: If you want to spice this up, slice a chipotle in adobo. This will set the dish on fire.
Add chicken, sprinkled with adobo; cook till chicken is not pink.
Add chicken broth, cumin, white pepper, salt, hot sauce and lime juice. Bring to a boil.
If you’re seeking heat, add the chipotle in adobo here.
Add corn, beans, bell pepper and white wine. Cover and reduce heat to simmer for approximately 30 minutes.
Remove from heat; stir in sour cream and shredded cheese.
Top each bowl with crumbled tortilla chips, a little extra shredded cheese and some fresh cilantro, if you like.
Bet you’ll love it. Let me know if you give it a try.