White Chicken Chili Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 tsp cumin seeds
1 tbsp. olive oil
3 1/2 cups water
1 1/2 lb boneless skinless chicken breasts
Salt and pepper
1 tbsp. olive oil
1 large onion, chopped (1 cup)
3 cloves of garlic, crushed and finely chopped
1 1/2 cup of frozen white whole kernel corn or 1 can drained
1 (15 1/2 oz) can white beans (Great Northern beans, cannellini, navy, etc), undrained
2-3 (4 oz) cans of mild green chilies, undrained OR 3 chopped fresh jalapeños - I usually make this relatively mild with just 2 cans green chilies
3 tbsp. lime juice (juice of 1 and 1/2 limes)
2 tsp. ground cumin (using toasted cumin and grinding yourself adds flavor, see instructions)
1/2 tsp ground coriander
1/2 tsp. white pepper
Chicken broth if needed.
1 8 oz package low fat or regular cream cheese
Sour cream, cilantro, chopped green onion, parsley, taco cheese, lime wedges, black olives etc as garnishes and mix-ins.
Rice or corn chips as a base for the chili or a topping if desired
|
|
Directions: |
Directions:To toast cumin seeds and cook chicken breasts:
1) Follow the Toasted Cumin Seed recipe in this cookbook, or toast your cumin seeds in the pot you will use for chili as follows - heat the 1 tbsp. of olive oil in the chili pot over medium-high heat, add the 1 tsp of cumin seed and cook for 3-5 minutes until fragrant. Then add the water and chicken breasts, about 1/2 tsp of salt and a little pepper. Lower the heat, cover and simmer about 20 minutes until fork tender. Remove the chicken and save any broth. When the chicken is cooled, dice into 3/4 inch cubes or shred.
2) In the same pot, sauté the onions in the second tablespoon of olive oil, after about 4-5 minutes add the garlic, sauté 1 minute. Measure the chicken broth that remains from cooking the chicken and add 2 cups of broth with the chicken meat, chilies, lime juice, cumin, coriander and white pepper. If you do not have 2 cups broth, add additional chicken broth or water to equal 2 cups. Boil this mixture gently in an open pot until the liquid reduces by about one-half, about 15-20 minutes.
3) Open the can of beans and spoon about one-half to 2/3s of the beans into the pot. Then, with a fork or spoon, mash the remaining beans in the can and mix with the bean broth, add this into the chili. Drain or thaw the corn and add it as well. Lower heat to a simmer and cook until beans are combined and mixture is heated through, about another 10 minutes.
4) Prepare bowls of condiments and mix-ins for the table and allow the cream cheese to come close to room temperature. Then just before serving, stir in the cream cheese and heat through. Serve in warm bowls over rice or corn chips with your favorite toppings.
Alternatives: You can substitute 1/3 cup reduced fat sour cream for the cream cheese, do not cook the chili after adding the sour cream as it may curdle, serve immediately. You can also run all the beans and their liquid through a blender or food processor and they will just thicken the chili and be disguised from non-bean eaters, but this gives the chili a grayer color.
To make a very thick chili, eliminate or cut the amount of broth in half. I like to use at least a little broth that has been reduced to concentrate the chicken flavor.
To make a hotter chili use the jalapeños rather than green chilies |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: I made this at the cabin and everyone raved about the taste. You can let it simmer longer than the recipe calls for if necessary.
|
|
This recipe for White Chicken Chili is from