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:
they had this on last Saturday's America's Test Kitchen, but it was completely different and they cooked and then shredded the chicken.
This looks like it would be sooooo good!
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.
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
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