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White Chicken Chili


Posted the13/01/2010 By The Comfort of Cooking (Visit website)



When I talk about comfort and what meals truly melt my insides like warm butter, I can't complete the sentence without mentioning this chicken chili. I'd like to say it was a dish I grew up with, or that it has some kind of warm-and-fuzzy, sentimental story behind it, but that is just not the case. The story is simply this: When my husband and I were living in Massachusetts, we used to spend quite a lot of time indoors during the cold winter season, which typically lasts a minimum of six months, and during those days and nights, I would almost always be watching reality t.v. and stirring a pot full of this unbelievably scrumptious chicken chili. That, or throwing large quantities of meat, spices and sweet, tangy sauces into a CrockPot and forgetting about it for the entire day. But, that's another recipe.


So, invisible audience, without further ado... here is my pride and joy. The ultimate comfort-in-a-pot for those lazy, neverending Northeast winters:


White Chicken Chili

Printable Recipe



2 tbsp. extra virgin olive oil

1 lb. boneless skinless chicken breasts, cubed

4 cloves garlic, minced

1 onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 small green chili pepper, minced and seeded

1 14 oz. can diced tomatoes

2 15 oz. cans white beans

2 cups frozen yellow corn

1 14 oz. can chicken broth

2 tbsp. chili powder

2 tbsp. cumin

2 tbsp. salt

2 tbsp. pepper

3 cups crushed tortilla chips

3 cups shredded Mexican cheese



Heat about 2 tbsp. of olive oil in a large pot over medium heat. Sauté the chicken until mostly cooked. Cook onions and garlic until soft. Add chopped red, green, and chili peppers. Sprinkle with half measurements of the above-mentioned seasonings.



Gently stir in the diced tomatoes, white beans, and frozen corn until well mixed. Sprinkle with remaining seasoning. Cover and cook on medium heat for five minutes. Pour in the chicken broth. Cover and simmer for 15 minutes, stirring every few minutes.



After 15 minutes, stir in the crushed tortilla chips, cover and let simmer for 10 minutes. Lastly, fold in the shredded Mexican cheese. Have a taste, and add as much spice as desired.



Serve with tortilla chips and sour cream.



Enjoy!











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