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White Chicken Chili

June 26, 2014

“This is the best White Chicken Chili y’all have ever made,” said Thomas.  Kevin and I had to agree.  In fact, we might just have to throw out all the other recipes for white chicken chili. This is Kevin’s adaptation of the recipe that according to the cookbook Jackson Hole Cooks was an award winner in a chili cooking contest.

1 whole chicken, baked, deboned, and diced

1 yellow onion, chopped

1 1/2 tsp. garlic

1 tbsp. olive oil

2    15 1/2 oz. cans great northern beans, drained and rinsed under cold water

1    14 1/2 oz. can low-fat, low sodium, no MSG chicken broth

2    4 oz. cans mild green chiles, chopped

1 tsp. cumin

1 tsp. oregano

1/4 tsp. cayenne

(1 c. light sour cream , 1/2 c. whipping cream)

 

Heat oil in Dutch oven and cook onion till transparent.  Add chicken and garlic.  Reduce heat to medium and add beans, broth, chilies, cumin, oregano, and peppers.  Stir to blend.  Bring mixture to boil, stirring occasionally, then reduce heat and simmer uncovered for 30 minutes.

Option 1:  Remove chili from heat and stir in sour cream and whipping cream.  Serve.

Option 2:  Remove chili from heat.  Ladle soup into bowls.  Add a teaspoon of sour cream and whipping cream to each bowl.  Stir and serve.   (This is the option we chose.)

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From → Chicken, Chili

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