Where I'm at, I'm not even THINKING about chili. Like that is the last thing I want right now, because it's so hot out. But I did just post about that Monterey Ranch Bread a little whiles back, and figured since I served this chili with it that I may as well post about it too. Plus it was next up in line of photos to edit in my camera :)
So here I bring you a tasty white chicken chili recipe, in the dead of summer, yes, but wait until a chilly day to make this comforting chili. The original recipe called for alot more beans, but looking at other recipes and using my own discretion, I decided to use only 2 cans of beans. The only thing was, that it got kind of mushy after cooking it for so long. Maybe next time I will cook it for less time. The original recipe calls for an hour, or until it is hot all the way through and the beans and meat are tender. But really it could be considered hot all the way through after way less time, and also the chicken is already cooked so... I'm not sure how long is needed. But next time I would probably start at 30 minutes then check how it's doing, but also may turn down the temperature to low or at a small simmer so that the beans don't overcook and become mushy.
White Chicken Chiliadapted from Bubaboo, Mini, Mr & Me
- 2 (16 oz) cans of Great Northern beans
- 4 1/2 cups chicken stock
- 2 tablespoons butter
- 3 cloves of garlic, minced
- 3/4 cup diced onions
- 2 (4 oz) cans diced green chiles
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 2 teaspoons freshly ground black pepper
- Pinch of cayenne pepper
- 1 tsp salt
- 1/2 bunch of fresh cilantro, chopped
- 3 cups Monterey Jack cheese
- Sour cream, for topping if desired
Place the beans and chicken stock in a large pot and bring to a boil over high heat. Reduce heat to medium once boiling and keep at a simmer.
In a saucepan, heat the butter over medium heat. Add garlic, onion, and chiles and saute for about 5 minutes or until onions are soft. Add the chile mixture to the large pot of beans and stock. Add in the chicken and seasonings. Cook, stirring occasionally for an hour (? I would probably start at 30 minutes then check after that. Or keep chili on low instead of medium, so that beans don't become mushy). Add the cheese and cilantro and stir well. Top with sour cream just before serving, if desired.
And as you already know, we served this with some Monterey Ranch Bread. Cuz chili and bread go together so well.
Peace, and bacon grease!