White Chicken Chili for the big game!
4 years ago
I made this today to enjoy while watching the UMich - MSU football game. It’s a recipe I use often, and it makes a ton. It’s not spicy, so sometimes I add additional chilies depending on who’s eating it.
https://www.the-girl-who-ate-everything.com/moms-white-chicken-chili/
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SNOW is coming: I made a big pot of chili and you're all invited!
Comments (28)Hmmm, I think we should be over in conversations with the way this thread is going but....I'll suffer my 6 lashes with a wet noodle for adding my two cents. Indian Fry Bread, I wonder if that's the same as the bread made by making a dough out of flour and oil, rolled into a small ball, flattened, then deep fried. It puffs up when it's cooked. This little restaurant we go to served this with a Chickpea curry one day, Annette with her forward ways ended up in the kitchen watching how the bread was made. Yup, I got the recipe for the curry too :o). Annette...See MoreNeed a receipe for White Chili
Comments (7)Lois, my first experience with white chili was bland too. This is the one I came up with and I like the beans pureed to thicken the soup...no cream. Then, be sure and top with the black bean and corn salsa for the supper bland beater: Black and White Chili 1 pound ground chicken (or turkey) 1 tablespoons olive oil 1 onion; chopped 2 cloves garlic; minced 2 teaspoons ground cumin 2 teaspoons chili powder 1 Pablano pepper; roasted, seeded and chopped (or 1 can green chilies) Kosher salt to taste Fresh ground pepper to taste 3 cups chicken broth 28 oz. can cannelloni white kidney beans Handful fresh cilantro; chopped Black bean and corn salsa (must have) In a large soup pot, cook ground chicken in olive oil along with onion, garlic cumin, chili powder, n salt and fresh ground pepper. When chicken is cooked thru and onions are tender, add chicken broth. Puree beans with sauce in food processor until smooth and stir into chili. Simmer chili at least 30 minutes to blend flavors or longer to cook down and thicken more. Taste and add more salt and pepper if needed, stir in cilantro. If it gets too thick add chicken broth to thin. Serve topped with black bean and corn salsa. Black Bean and Corn Salsa 15 oz. can black beans; rinse and drain 1 cup roasted corn 1 small onion; chopped 1 Roma tomato; seeded and chopped juice from 1/2 fresh lime 1 1/2 teaspoons Southwest seasoning 2 tablespoon chopped cilantro Combine ingredients at least 1/2 hour before serving with tortilla chips or on soup or salad. Marilyn...See MoreFavorite Chicken Recipes Redux
Comments (40)Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know....See MoreChili time!
Comments (16)Here's white chili with my rendition: 1 can chicken broth 1 Tbl olive oil 2 boneless chicken breast, chopped ****Use WalMarts rotissorie, 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 Sauce 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...See More- 4 years ago
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