We in the Harris House love our chili, and we like it spicy. This recipe is for you non beef eaters, Natalie, or those of you that just want to try a new chili recipe. I forgot to buy the jalapeno and made it without one this week. It has a great flavor. I have played with the ingredients so it is the way we like it.
WHITE CHICKEN CHILI
1 tbsp vegetable oil
1 large onion
3 cloves garlic, crushed
1 jalapeno pepper, diced
1 (4 ounce) can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
1 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
4 (15 ounce) cans white beans, drained
1 (15 ounce) can corn, drained
Heat the oil in a large saucepan over med-low heat. Put onion, chilies and jalapeno in a food processor and pulse until well chopped. Slowly cook and stir the onion mixture until tender. Mix in the garlic, cumin, oregano and cayenne. Continue to cook and stir until tender. Stir in Chicken broth, chicken, corn and white beans. Simmer at least 20 minutes, stirring occasionally. Add Jack Cheese if you want but we do not waste our time adding cheese to chili.
1 comment:
I have had two white chilis in my life and have had to literally spit them out. I am NOT a picky eater, I eat raw fish, all veggies, all fruit, all everything you can name. But there's something about white chili. I want to like it, I love the idea and I like regular chili so why can't I get on the white chili float and join the parade? Maybe if I called it Chicken Chili like you do I would like it better. I think it should be called Caucasian chili. White is so out these days.
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