Monday, September 15, 2008

White Chicken Chili

White Chicken Chili

This is one of my go to favorites when cooking for a crowd, bringing food to friends or cooking a day before entertaining. It is perfect for storing and reheating. It is simple, easy, quick, healthy and delicious!!!! In the picture I used ground chicken to throw this together, but these days I've been preferring the consistency of poached or roasted chicken breasts that have been shredded. This recipe makes A LOT (enough to feed at least 8-10 normal eaters), so cut in half if not serving a large crowd. This is great served with cornbread for dunking, and don't forget shredded cheese and sour cream for topping each bowl.

-2 Tbsp olive oil
-1 large yellow onion, chopped
-6 cloves garlic, minced
-9 cups chicken broth
-1 Tbsp ground cumin
-1 Tbsp dried oregano
-1 tsp salt
-2 Tbsp sugar
-4 Tbsp hot sauce
-6 (15 oz) cans some type of white bean rinsed and drained (I normally use 2 cans navy beans, 2 cans cannellini beans and 2 cans great northern beans)
-1 (14.5 oz) can yellow corn, drained
-1 (7 oz) can diced green chiles
-2 lbs cooked chicken (either ground chicken that is cooked and drained, poached and shredded chicken breasts, chicken breasts dried and sautéed, or the meat shredded from 1 rotisserie chicken)
-6 Tbsp cornmeal mixed with 6 Tbsp water
-4 Tbsp lime juice
-½ bunch fresh cilantro, picked off stems and chopped

Heat olive oil in large pot over medium high heat. Add onion and saute until soft, about 5 minutes. Add garlic and cook an additional 30 seconds.  Add broth, cumin, oregano, salt, sugar, hot sauce, beans, corn, chiles and chicken. Simmer at least 10 minutes then taste and adjust seasonings. Add cornmeal mixture and continue to simmer an additional 5-10 minutes, stirring regularly, until chili has thickened. Before serving stir in lime juice and cilantro.

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