Skip to main content

white chicken chili

By
















this is the chili of winners.  my friend made this last year for a halloween chili cook off and won the "most-unique" prize.  to me that means, "better-than-your-average-beef-and-bean chili" award.  it really is.  the original recipe comes from cha cha.  "who's cha cha" you ask? who knows.  but she's come up with a mighty fine white chicken chili recipe.  be sure to bake up some cornbread and serve it with the chili.  (i finally found my favorite cornbread recipe the other day and must share on another post!) i have posted my version of the recipe, with only a few adjustments to the spiciness.  happy chili cookin'!


  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp fresh jalapeno, finely chopped
  • 1 (4 oz) can chopped green chile peppers
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp ground cayenne pepper
  • 2 (14.5 oz) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 oz) cans white beans, drained and rinsed
  • salt and black pepper, if needed
  1. Heat oil in large soup pot over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.  Adjust seasonings to your liking.
  2. Remove the mixture from heat. Serve warm with a sprinkling of cheese, cilantro and avocado.
Labels:

Comments

  1. celeste12/10/11 4:52 PM

    mmmm. meredith brought this on our recent camping trip. we had a big debate over whether chacha's a guy or a girl. (i thought bro, but i guess we'll never know?)

    ReplyDelete
  2. Renee14/10/11 8:28 PM

    Is there anything you add (or subtract) to this recipe that you didn't post here? I am making it for our neighborhood chile cook off on Monday night and want it to win. I am so excited to try it!

    ReplyDelete
  3. amanda15/10/11 9:19 AM

    renee, i make it exactly how i wrote it. it actually tastes better the day after, so you might want to make it the day before and reheat and serve the following day. but, beware! it's also a little spicier the next day. i think the above recipe has the perfect touch of spice, but definitely not too much. err on the side of less spice because you can always add more. good luck in the chili cookoff and thanks for reading!

    ReplyDelete

Post a Comment

Popular posts from this blog

heart cookies

By
got this recipe from martha for valentine's day.  it is a mix between an oatmeal cookie and a shortbread cookie and oh so yummy.  i'll be taking these to a preschool party and around to some of my friends tomorrow.  they are reminiscent of graham crackers and chocolate frosting, which my husband and kids love, so i'm hoping they enjoy these.  the dough turned out be a bit different than the recipe claims, but i made it work.  i've changed the recipe only slightly-i dipped the hearts in melted chocolate chips rather than sandwiching nutella between two cookies.   one great tip on melting chocolate is do it in the microwave!  it's so easy and you don't have to worry about a double-boiler and all that clean up.  ina garten, the barefoot contessa and one of my cooking idols, gives a great explanation on how to do it here .  i'm sure the nutella way would be good, too.  it's just not something i regularly have in my pantry, for good reason. 
8 comments
Read more

pear salad with lemon-garlic vinaigrette

By
i have a friend who served me this salad.  it was love at first taste.  i think i could spend the rest of my life with that dressing.  i found myself wanting to eat it so often, i had to find something else to pair it with (just plain drinking it was not an option, although, it did cross my mind.)  it actually happened by accident.  i added pears to my salad one day and loved it so much, the next day i decided to leave out the lettuce/spinach altogether.  the result:  a fantastic and easy salad that just may make your lips pucker up and make your heart skip a beat. 2 fresh pears, peel on and diced grated parmesan, or any other sharp cheese almonds, chopped or slivered (the original recipe calls for crumbled bacon, which would be fantastic even in this salad!) lemon-garlic vinaigrette juice of one lemon small clove of garlic, minced 2/3 cup canola oil salt and pepper to taste combine in a jar and shake to emulsify (or you can whisk in the canola oil to emulsify. 
4 comments
Read more

Marinara with butter and onion

By
did I tell you that I love butter? well, I do. (see here ) so when i came across this recipe on the smitten kitchen , i was in awe. although wisdom tells you that a good marinara sauce comes from hours of simmering vine ripened tomatoes in delicious spices and mouth watering aromatics, this recipe sort of defies that wisdom. it's three ingredients...that's it. while the quality of the tomatoes does add value to this sauce, it's also ok to substitute with the can of tomatoes you've got on hand. if that's san marzano tomatoes, it's going to be delicious, if it's just a can of hunts, it will still be fantastic (i don't recommend a store brand of tomatoes for this recipe, however). for me, it's the go to recipe when i'm swamped and cannot find time to spend in the kitchen. let me tell you something about myself. i'm a people pleaser. so i have a hard time saying no. "can you help coach knowledge bowl?" yes. "would you b
3 comments
Read more