Chili - my absolute favorite cold-weather comfort food. I first had White Chili at Tumbleweed restaurant in Louisville, KY. I was surprised, since it looked like a chicken soup but tasted like chili. I was won over. I searched out several white chili recipes and this is the one I finally created based on the research.
White Chili
Ingredients:
2 pounds chicken meat*
2 medium onions, diced
4 cloves garlic, minced
2 cans diced green chilis
1 to 1 1/2 Tbsp ground cumin
2 tsp oregano
1/4 tsp ground cloves
1/4 tsp ground cayenne pepper
4 cans great northern beans (drained and rinsed)
6 cups chicken broth
2 cups Mexican Blend shredded cheese
garnishes: sour cream, cilantro, green onions (diced), salsa, cheese
Directions:
Cook chicken and shred (or cube). Heat oil in a soup kettle (pot), sauté
onion until translucent; add garlic and spices. Add beans and broth.
Bring to a bubble, reduce heat and simmer 35 - 50 minutes. Add chicken, simmer
an additional 10 minutes. Stir in cheese until melted then ladle into
bowls and serve with garnishes as desired.
*or use a deli rotisserie chicken, shredded or cubed
Slow Cooker:
Cook chicken and shred (or cube). Put chicken, onion, garlic, spices,
beans and broth into slow cooker liner. Cook on high for 3-4 hours or low
for 5-6 hours. Just before serving, add cheese to chili and stir until
melted. Ladle into bowls and serve with garnishes as desired.
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