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Monday, April 28, 2008

White Chicken Chili

I think I originally came across this recipe in an advertisement for cheese. I have made alterations to it and this the recipe I now use. You can use any type of white beans in this recipe, I wanted to try butter beans because I've never had them. You could also use ground turkey in this recipe, but I find those packages of pre-cooked chicken save so much time on a week night.

White Chicken Chili

1 tsp. olive oil
1 medium onion, peeled and chopped
1 yellow bell pepper, stemmed, seeded and chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1 (15 oz) can creamed corn
1 (7 oz) can diced green chiles
2 cups whole milk
1 (15 oz) can butter beans, drained and rinsed
6 oz. cooked chicken, chopped
Salt to taste
1 1/2 cups sharp white cheddar, shredded

In a Dutch oven, heat oil over medium heat; add onion, bell pepper and jalapeno. Cook until onion is limp , stirring often, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cumin, white pepper, corn, green chiles, milk and beans. Bring to a boil, then reduce to a simmer. Cover and stir occasionally. Cook for 10 minutes, stir in chicken and season with salt. Stir in cheese and serve.

4 comments:

meesha.v said...

they had this on last Saturday's America's Test Kitchen, but it was completely different and they cooked and then shredded the chicken.

Kristen said...

This looks like it would be sooooo good!

Hallie Fae said...

I love white chili, its actually the only chili that I've ever made. I love the deeper herb and veggie flavors that you get when the chili isn't covered in tomatoes. There's just something about white chili that makes it a bit more special than your typical chili.

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie