White Chicken Chili
Have you ever been to Cincinnati Ohio..
Yea.. cool.. NO.. that’s ok.. just follow along and act like you have
My mother moved there about 5 years ago and on my first trip to the Buck-eye zone I noticed that there was a chili restaurant on just about every corner…. And a white Castle burger with those weird shaped burgers that I think (no matter what people say) is kangaroo meat.. how could that be.. no clue but just go with it..
Anyway.. seeing all the neon lit signs boosting about having the best chili, drive through chili, homestyle chili….cajun chili.. grilled chicken chili.. I immediately thought how there had to be some rank fumes floating from underneath the bathroom doors in this city, as well as a shortage of tums tablets at the local CVS and Walgreens…
As we draw closer to the Thanksgiving holiday (which I will be spending in the great city of chili) I thought I would go ahead and get the chiliness out of my system to avoid any stomach aliments that might occur as a result of that drive through concoctions that I have tried in the past.. never trust “drive-thru” chili…
But I promise this recipe will not have you in the bathroom praying to Jesus..
White Chicken Chili:
White Chicken Chili:
This recipe was adapted from a recipe that my dear friend Melanie makes that is outstanding.. Thanks Mel!!!
2 tablespoons olive oil
3 cooked chicken breast, shredded
Salt and freshly ground pepper
1 medium yellow onion, chopped
5 garlic cloves finely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons of ground cumin
1 tablespoon of ground coriander
1 cup of mild or hot tomatillo salsa
4 cups chicken stock
1 can (15oz) cannellini or Great Northern Beans
1 handful fresh cilantro roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese
Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2-3 minutes, stirring frequently. Add the onion, garlic, jalapeno, cumin and coriander and cook for 3-4 minutes, continuing to stir. Add tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili.
Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro and lime juice.
Serve each bowl with a little Monterey Jack cheese on top.