White Chicken Chili

Even though I blanketed this chili with chopped fresh parsley (which usualy does the trick) it still looks pretty dreadful in the picture. But don't let the appearance stop you from trying this recipe - it's a delicious and healthy alternative to red chili; perfect for summer!

I've been making this recipe for so long, I can't remember exactly where I found it. It's very similar to one that Williams-Sonoma had, but I've made enough changes over the years that I like to think of it as mine! This is one of my favorite recipes for using leftover chicken (white meat or a combination, as in the batch pictured). When my husband used to go camping with another dad and all the kids, I always made this chili for them to heat over the campfire.


White Chili

1 lb dried great northern white beans, rinsed and picked over (or can use canned white beans, see note below)
2 lb boneless chicken breasts (or use cooked chicken)
1 T. olive oil
2 med. onions, chopped
4 garlic cloves
2 4-oz cans chopped green chilies
2 tsp ground cumin
1 ½ tsp dried oregano, crumbled
¼ tsp gr. cloves
¼ tsp cayenne
1 cup frozen white shoepeg corn, thawed
6 cups chicken stock or broth (or less, if thicker chili desired)
1 T. lime juice
3 c. grated Monterey jack cheese (12 oz)
sour cream, salsa, chopped cilantro

1. place beans in pot, cover by 3 in water and soak overnight

2. cook chicken, cut into cubes

3. drain beans. heat oil in same pot over med-hi heat. Add onions and sauté until translucent (10 min)

4. stir in garlic, chilies, cumin, oregano, cloves, cayenne and sauté 2 min.

5. add beans and stock and bring to boil. reduce heat and simmer 2 hrs, until beans very tender.

6. add lime juice, chicken, corn and 1 c. cheese, and stir until cheese melts.

7. season with salt and pepper.

8. serve with remaining cheese, cilantro, salsa and sour cream.

note:
This is easier if you have cooked chicken on hand and you use canned great northern beans. You’d use about 1 ½ of the 15 oz size cans of beans per recipe (so it’s easiest to double the recipe and use 3 cans! Or freeze ½ can for next time.) If using canned beans, skip step #1, and step #5. Reduce the amount of stock by at least 1/3. Add the stock and canned beans with the chicken, corn, and cheese in step #6, and just cook until heated through. This recipe freezes well – prepare through step 5, and freeze with or without cooked chicken. After thawing, continue starting with step 6.