What could be better on a cold, almost-Winter day than a steaming cup of chili? Well, if you're like my picky Hubs some people, you don't care so much for chili. So what's a gal to do? And the answer, for not quite $1,000, is: White Chili.
It's true, the Hubs is not a major fan of chili of the red tomato variety. So I took it upon myself to scour the Internet find a suitable and tasty alternative for his particularly picky palate. [Say that 3 times fast!] And after much trial and error and a combination of several recipes, I've finally created the perfect--at least in my own mind--bowl of White Chili. So for this Tasty Tuesday (and just a wee bit earlier than Tuesday) I'm gonna share my recipe with you. No applause, no applause. Really just throw money. So here it is.
Ingredients
1-1/2 TBSP Oil
1 Medium Onion, Diced
2 Cloves Garlic, Minced
1 Cup Celery, Diced
1 Cup Green Pepper, Diced
1 Lb Boneless Chicken Breast, Cubed
2-14oz Cans Great Northern Beans (Rinsing & Draining is optional)
4 oz Chopped Green Chiles (Optional)
1-1/2 TSP Ground Cumin
1 TSP Oregano
1 Can 14.5oz Chicken Broth
1 Can of Water (use the broth can)
Kosher Salt (or regular salt), and Pepper, to taste
6 oz Shredded Monterey Jack Cheese
1/2 Cup Sour Cream
1 Medium Onion, Diced
2 Cloves Garlic, Minced
1 Cup Celery, Diced
1 Cup Green Pepper, Diced
1 Lb Boneless Chicken Breast, Cubed
2-14oz Cans Great Northern Beans (Rinsing & Draining is optional)
4 oz Chopped Green Chiles (Optional)
1-1/2 TSP Ground Cumin
1 TSP Oregano
1 Can 14.5oz Chicken Broth
1 Can of Water (use the broth can)
Kosher Salt (or regular salt), and Pepper, to taste
6 oz Shredded Monterey Jack Cheese
1/2 Cup Sour Cream
Directions
Heat the oil in a Dutch Oven over medium heat. Add the onions, celery, green peppers, and garlic, stirring frequently, until veggies are tender and onions are translucent. Add the chicken and cook until it's no longer pink. Add the remaining ingredients, EXCEPT the cheese and sour cream. Bring to a boil, reduce heat, and simmer, uncovered, for 20-30 minutes. Then add the cheese and sour cream and heat until all the cheese has melted. If you like a thicker chili (I do!), you can thicken with a little corn starch mixed with cold water just before serving. That will thicken it up nicely.
The Hubs loves this chili, as do I. He will even eat the leftovers, and that's saying a lot, my friends. I defy you to make it and not love it too! OK, well, maybe "defy" is too strong a word. But I do think you'll like it. It's definitely a nice change from regular chili. Whip up a batch and see for yourself. And maybe make some of our new favorite Pumpkin Chocolate Chip Cookies to have for dessert while you're at it. :)
Oh, and just as a side note...you can substitute leftover turkey in place of the chicken in this recipe. It is a great way to use your Thanksgiving leftovers and it's still Tinaliciously delicious!
Enjoy!