I do have to say that I am really bad at following a recipe so amounts are by no way exact or wrote in stone. Please season, thicken, and/or customize to your own personal preference.
White Chicken Chili (ChaCha Style)
2-3 Cups chopped or shredded chicken (I prefer roasted or rotisserie but canned will work)
3 15oz Cans of Cannellini beans or Great Northern (drained and rinsed)
1 7oz can of diced green chilis
4 Cups chicken broth
1 Cup evaporated milk or half and half
4 Tablespoons butter
4 Tablespoons of flour
1 7oz can of diced green chilis
4 Cups chicken broth
1 Cup evaporated milk or half and half
4 Tablespoons butter
4 Tablespoons of flour
1 Medium onion, chopped
1 Jalepeno, chopped
3 Cloves of garlic, chopped/pressed
1-2 Tablespoons Ancho chili powder
1 Teaspoon cumin
Salt and pepper to taste
Choice of Toppings:
Tortilla chips or strips
Sour Cream
Salsa
Shredded Monterrey Jack cheese
Chopped green onion
Chopped jalapeno peppers
Lime wedges
Directions: Sweat (saute) onions in melted butter for 3-5 minutes on medium low or until translucent. Add chopped jalapeno. Saute for 1 minute then add garlic and stir for another minute. You don't want to scorch the garlic or peppers. Sprinkle flour over onion/pepper mixture to make a roux. Stir mixture for a few minutes until lightly golden in color. Add chicken and green chilies. Mix together thoroughly. Salt and pepper to taste and also add spices at this time. Add broth and milk, turn heat up to medium high and bring to a boil. Stir frequently. Once it comes to a boil it will start to thicken. Let boil for at least 1 minute then turn heat back down to simmer. If you want a thinner chili, add more broth. Add beans. Season to taste one last time. Cover and let simmer for 20 minutes.
Eat and enjoy!
**Note: This can be made without milk, just use more broth. Also experiment with other flavored chili powders. I like the chipotle chili powder as much as the ancho chili powder.
1 Teaspoon cumin
Salt and pepper to taste
Choice of Toppings:
Tortilla chips or strips
Sour Cream
Salsa
Shredded Monterrey Jack cheese
Chopped green onion
Chopped jalapeno peppers
Lime wedges
Directions: Sweat (saute) onions in melted butter for 3-5 minutes on medium low or until translucent. Add chopped jalapeno. Saute for 1 minute then add garlic and stir for another minute. You don't want to scorch the garlic or peppers. Sprinkle flour over onion/pepper mixture to make a roux. Stir mixture for a few minutes until lightly golden in color. Add chicken and green chilies. Mix together thoroughly. Salt and pepper to taste and also add spices at this time. Add broth and milk, turn heat up to medium high and bring to a boil. Stir frequently. Once it comes to a boil it will start to thicken. Let boil for at least 1 minute then turn heat back down to simmer. If you want a thinner chili, add more broth. Add beans. Season to taste one last time. Cover and let simmer for 20 minutes.
Eat and enjoy!
**Note: This can be made without milk, just use more broth. Also experiment with other flavored chili powders. I like the chipotle chili powder as much as the ancho chili powder.
