White Chicken Chili

Of the semi-processed variety.  I love a good chicken chili, and I’m guessing I could come up with an even better version of this using fresh tomatillos and chilies I roast myself, but really?  When the Herdez salsa people already made this salsa for me?  And the 505 people made these chilies? And other than xantham gum, I know all these ingredients and can pronounce them.  What is xantham gum anyway?  The chilies don’t even have it!

img_4423

This chili is slightly spicy – I doctor my own bowl up (more on that below), but keep the base suitable for whiners who complain about spice my lovely children and husband.

Ingredients:

1 lb of dried small white beans, sorted, rinsed, and soaked according to package directions (I do the quick soak where you bring to a boil for 2 minutes and soak for an hour.  Because I never think to do it a day ahead).

1 TB of olive oil (I used a lovely jalapeno infused one from the Queen Creek Olive Mill)

1 TB minced garlic

1.5 lbs of boneless, skinless chicken thighs.

1 large onion, chopped

1.5 TB Mexican oregano (you can use any oregano, but I really like this one in southwestern flared dishes.  I get it at Penzey’s.)

1.5 TB Cumin

8 cups Chicken broth

1 16 oz jar Herdez salsa verde

3 TB 505 flame roasted green chiles (if you want a spicier chili, you could add more)

1-2 tsp Kosher salt

Directions:

Heat oil in large dutch oven or stock pot or chili making vessel of your choice.  Add garlic and cook, stirring, for 30 seconds.

Add chicken thighs in a single layer and cook 3-5 minutes on each side, or until browned.

Add oregano and cumin and stir, cook for 30-60 seconds.

Add remaining ingredients, bring to a boil, and then reduce heat and simmer, covered for 1 hour.

Remove chicken, set aside and allow to cool slightly (keep chili simmering).  When cool enough, shred chicken and return to pot.  Continue simmering chili, uncovered, for 1 to 1.5 hours or until beans are softened and chili is the consistency you desire.

Serving suggestions:

Serves 6-8.

As noted above, I doctor mine up with some more spiciness – I add pico de gallo with fresh jalapenos, tabasco sauce or whatever I feel with!

I serve this with the following toppings/sides/add ins to round it out as a meal:

Cheese

Sour cream or Greek yogurt

Salsa/pico de gallo

Tabasco sauce

Red pepper flakes

Tortilla chips

 

This entry was posted in Dinner, Lunch, Slow Cooker and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to White Chicken Chili

  1. Pingback: Meal Plan, January 1 through 8, 2017 | Plan Prep Pour

  2. Pingback: Weekly Meal Plan – January 9 through January 15, 2017 | Plan Prep Pour

  3. Pingback: Weekly Meal Plan, January 30 through February 5, 2017 | Plan Prep Pour

  4. Pingback: Weekly Meal Plan, February 6 through February 12 | Plan Prep Pour

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s