|White Chicken Chili|
Servings: 6-8Hardware: A cutting board and knives-or a food processor, measuring spoons and cups, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time: Prep: 10 minutes Cooking: 30 minutes
- 3 tablespoons olive oil
- 1 large onion diced (1 cup)
- 3 cloves garlic peeled, diced
- 2 tablespoons pickled jalapeño peppers
- 1 tablespoon fresh cilantro
- 1 teaspoon each, salt & pepper
- 3 tablespoons flour
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper (optional)
- 1-4 ounce can mild green chiles
- 2 ½ cups chicken stock
- 2-16 ounce cans white kidney beans-drained
- 3 cups cooked chicken-chopped or shredded
- Rice, sour cream, corn chips and shredded cheese for garnish
- Wash the onions and garlic and dice them. Dice the jalapeño. Roughly chop the cilantro. OR throw the onions, garlic, jalapeño, and cilantro in the food processor and pulse until everything is practically a liquid. Set the veggies and herbs to the side.
- Heat the olive oil in the Dutch oven on medium. Add the onions, garlic, pepper, and cilantro into the Dutch oven. Stir and allow the onions, etc to sweat for 4-5 minutes. The onions should be bubbling, but not browning. Stir occasionally.
- Push the veggies to the side. Turn up the heat to medium high. Add the spices and flour to the empty spot in the pan. Allow the flour to brown, but not burn. Stir often.
- Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour. Allow the stock to come to a boil. Stir in the beans and chiles. Allow the chili to come to a boil and then turn down to low.
- Simmer the chili, uncovered, for 20 minutes, stirring occasionally. Taste and adjust the salt. Stir in the chopped chicken during the last few minutes of cooking. If you add it earlier, it will get mushy.
- Serve over rice. Garnish with sour cream, corn chips and shredded cheese.