VERY WHITE CHILI

Serves 6

Ingredients

2 Tablespoons olive oil
2 Tablespoons butter
1 onion, chopped
1 small yellow bell pepper, chopped
2-4 Jaloro or guero peppers (small yellow, waxy) (or hot Hungarian wax, yellow manzano)
1-¨ö pounds skinless, boneless chicken breast halves, cubed
6 cloves garlic
1 teaspoon ground cumin
¨ö teaspoon ground white pepper
¨ö teaspoon dried oregano
¨û teaspoon cayenne pepper
¨ù cup all-purpose flour
2 cups chicken broth
1 15-ounce can cannellini and/or great northern beans, with liquid
1 can creamed corn
salt to taste (optional)

2 green onions, chopped
2 tablespoons cilantro, chopped
2 ounces shredded Monterey Jack cheese

Directions

Heat oil and butter in a stockpot over medium-high heat. Cook onions and peppers/chiles 4 to 5 minutes or until onion is tender.

Add chicken and cook, turning, until chicken is almost but not quite done.

Add garlic, spices and flour and stir well. Reduce heat and cook for 5-10 minutes, stirring occasionally, until flour smell is gone and the flour takes on a warm blonde color.

Add chicken broth and simmer for 15 minutes.

Stir in the beans and corn and simmer for 5 more minutes.

Garnish with green onion, cilantro and shredded Jack cheese.

Joe

Oh Joe, that sounds wonderful, and in a pinch I'll bet I could use leftover Thanksgiving turkey.

Not the same as the fresh chicken, of course, but still...

Annie

It does sound good. I had some at a local lunch place, famous for their homemade soups and chili, and wanted to try something like it at home.

That's on the menu tonight!

Thanks, Joe!

I made this one Tuesday night! It'll keep you warm, but you can adjust the heat factor as needed.

KathyÂs White Bean, Chicken & Corn Chili

2 poblano peppers, diced
1 habanero pepper, diced
1 onion, chopped
1 T olive oil
4 cans navy beans
4 cups frozen whole kernel corn
1 7.5 oz can chipotle peppers w/adobo, chopped (I only use half a can, but you can add more or less depending on how hot you want it)
1 32 oz. Chicken broth
2 T chili seasoning mix
3 boneless, skinless chicken breasts, chopped and cooked
1 cup cilantro, chopped

Saute diced peppers and onion in olive oil until tender (2 minutes). Add navy beans and next 4 ingredients and bring to a boil over med-high heat, stirring occasionally. Reduce temp, cover, and simmer 15 minutes. Add cooked chicken and cilantro and simmer 5 Â 10 minutes more.

Made this a bunch of times. Family loved it. I used canned cannelini beans.

Chili Blanco Especial
Serves 8 - Recipe from Crème de Colorado Cookbook
posted by SusanQ (Gb's)

1 pound dry White Northern beans
5-1/4 cups chicken broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
1 7-ounce can diced green chiles
5 cups diced cooked chicken breast
1-3/4 cups chicken broth
1 tablespoon diced jalapeño pepper (optional)
8 flour tortillas

Soak beans in water to cover for 24 hours; drain (or use quick soak method on package of beans). I think you could probably use canned cannelini beans, rinsed and drained for this recipe also if you don't have the time to soak beans.

In crock pot or large kettle, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chiles, diced chicken and 1-3/4 cups chicken broth. For hotter taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili.

Flavors are enhanced when this chili is made 1 day ahead.

Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocado

I think this came from LindaC..... but nevertheless, it is excellent regarless who posted it!

Alexa

*************************************************
Chili Blanco

1/2 C. finely chopped onion and 2 minced cloves of garlic in small amt. of oil. Add 1 lb. cubed chicken. Heat until chicken is cooked through (or heated, if your chicken is already cooked like mine was). Add 1 sm. can green chilis, and 1 C. chicken broth. Bring to a boil. Add 1 T. cumin, 1t. oregano, 1 t. cilantro, and 1/4 t. red pepper. Simmer for about 20 min. Add 2 cans white beans and simmer for an additional 20 min. If using for OAMC method, cool and freeze. Just before serving, stir in 1/2 C. sour cream and 1 C. shredded Jack cheese. Mmmm....makes it really thick and creamy! I served more shredded cheese and sour cream to dollap on top, with some chopped green onions. Enjoy

I can't make Joe's fractions readable, in Firefox or Safari. Can someone please type them out?

All of these recipes sound really good. I've never made white chili but I'm going to soon. There's even one that will work with leftover turkey!

I use Trader Joe's fire roasted corn in my white chilis.

Here's white chili with my rendition:
1 can chicken broth
1Tbl olive oil
2 boneless chicken breast, chopped ****Use WalMarts, and use breast only shredded.
1/4 cup or more chopped onion
1 4 oz can green chiles, chopped ***I puree mine with my hand blender WITH juice
1 19 oz can navy beans, undrained
1 tsp garlic powder
1/2 tsp cilantro ***I use instead 2 tsp chili powder
1/2 tsp oregano
1/8 tsp red pepper
Saute chicken and onions 4-5 minutes in olive oil **If using Wal Marts cooked, saute onions only till translucent
Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended.
We love it topped with fritos, shredded cheese, and a dollop of sour cream

We made an amalgam of these recipes the other night, and it was terrific. Thanks to all!

With typing modifications:

VERY WHITE CHILI
Serves 6

Ingredients

2 Tablespoons olive oil
2 Tablespoons butter
1 onion, chopped
1 small yellow bell pepper, chopped
2-4 Jaloro or guero peppers (small yellow, waxy) (or hot Hungarian wax, yellow manzano)
1-1/2 pounds skinless, boneless chicken breast halves, cubed
6 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 15-ounce can cannellini and/or great northern beans, with liquid
1 can creamed corn
salt to taste (optional)

2 green onions, chopped
2 tablespoons cilantro, chopped
2 ounces shredded Monterey Jack cheese

Directions

Heat oil and butter in a stockpot over medium-high heat. Cook onions and peppers/chiles 4 to 5 minutes or until onion is tender.

Add chicken and cook, turning, until chicken is almost but not quite done.

Add garlic, spices and flour and stir well. Reduce heat and cook for 5-10 minutes, stirring occasionally, until flour smell is gone and the flour takes on a warm blonde color.

Add chicken broth and simmer for 15 minutes.

Stir in the beans and corn and simmer for 5 more minutes.

Garnish with green onion, cilantro and shredded Jack cheese.

Joe

Thanks, Joe!
Can I have your soup recipes too?