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White Chicken Chili Recipe

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This recipe for White Chicken Chili is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp butter
1/2 cup minced onion
1 1/2 Tbsp minced garlic
4 tsp ground cumin
1 1/2 pounds ground chicken
3 cups (or more) chicken stock
1/4 cup pearl barely
2 Tbsp chopped jalapeno chilies
1 small can green chilies
1 tsp dried marjoram
1 tsp dried summer savory
1 (15-oz) can cannellini or Great Northern beans
1 (15-oz) can garbanzo beans (chickpeas)
1 Tbsp Franks hot sauce
salt to taste
white pepper to taste
Directions:
Directions:
Heat butter in large stock pot over low-medium heat. Add onion and garlic, saute until tender; about 5 minutes. Add cumin. Add chicken; saute until no longer pink.
Add broth, barley, jalapenos, green chilies, marjoram, and summer savory. Simmer, stirring occasionally for about 40 minutes.
Add beans. Simmer about 15 minutes or until barley is tender and chili is thick. Season with hot sauce, salt, and pepper.
Personal Notes:
Personal Notes:
I prefer to substitute dry white beans for canned cannellini. Just precook or add with barley and cook until tender (60-90 minutes instead of 40). Then add garbanzo beans and heat thoroughly and season with hot sauce, salt, and pepper as directed.
Serve with Fritos, shredded cheese, sour cream, chives, and/or black olives.

 

 

 

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