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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Arcadia's Kitchen White Chili Recipe

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This recipe for Arcadia's Kitchen White Chili is from The VereeTastee Family 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:  
Arcadia's Kitchen Salsa Verde
2 (19 oz.) cans of Cannellini Beans (4 c.) rinsed and drained
2 (19 oz.) cans of Chickpeas (4 c.) rinsed and drained
1 c. Celery, chopped
2 Onions finely chopped (2c)
1 green bell pepper finely chopped (1c)
1/2 cup fresh cilantro, chopped
4 cups shredded chicken (skin and bones removed)
4 cups chicken or vegetable stock
1 1/2 t cumin
4 T olive oil
2 t sea salt

For serving (optional):
Chopped avocado
Fresh cilantro
Sour cream or plain yogurt
Tortilla strips (corn tortillas cut into thin strops, mixed with a little olive oil and sea salt then baked at 350F until golden brown.
Directions:
Directions:
Coat the bottom of a large pot with olive oil and place over medium heat. Add onion, celery, and green pepper. Saute until softened and onions are translucent, about five minutes.

Add the cumin, beans, Arcadia's Kitchen Salsa Verde, and stock. Raise heat to high and bring to a simmer; transfer 1 cup of the mixture to a blender and blend until smooth. Return it to the pot and mix well, add the chicken, sea salt, cilantro, and lower heat and allow to simmer, uncovered for ten minutes.

Divide into bowls and top with your choice of toppings.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20-25 min

 

 

 

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