Sunday, October 24, 2010

White Chicken Chili

I'm still in disbelief that fall is here again and Christmas is coming soon. I feel like just a moment ago, I was making one of our favorite chilly weather comfort foods, White Chicken Chili, at our house in Conway on a rainy day after school.

And now after just a blink, the season has come again. We've been enjoying football games and preparing for our housewarming party that is in a couple weeks!

The first (and only!) meal I have yet to cook in our new house was this delicious creamy chili. After too many nights of delivered pizza and fast food takeout, I forged through the mess in the kitchen to give us our first real meal in ages. My recipe is a mixture of lots of white chicken chili recipes, and is always different. Here's a round-about version of what I usually put in.

White Chicken Chili
  • 2 15oz cans of white beans (Northern beans)
  • 1 onion, chopped
  • 3-4 tablespoons of butter
  • 2 tablespoons of flour
  • 2 14oz cans of chicken broth
  • 1 cup half and half or milk
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper or red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 4oz can green chilies, drained
  • 4-5 boneless, skinless chicken breasts
  • 1.5 cups grated Monterey Jack cheese
Cook your chicken in boiling water until no longer pink. Remove the chicken and set aside.
Empty the pot and saute the chopped onion and garlic powder in butter for 2-3 minutes. Add the flour and mix until incorporated.
Add the beans, chilies, seasonings, chicken broth, and milk and bring to a boil.
Reduce your heat to low, add the cheese and let it simmer for 20-30 minutes.
Top with a sprinkle of extra cheese or a dollop of sour cream.

Another option, is to omit all the seasoning and use McCormicks White Chicken Chili seasoning packet. I've done both so you can go either way!

Happy Fall yall:)


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