Simple Quintessential Cuisine

White Chicken Chili

If you asked the average person where “Chili” originated from, most would probably guess Mexico. I think much of that is due to the dish’s typical ingredient list of beans, meat, and spicy flavors which are found in many Mexican recipes.  Oddly enough however there is no real proof of that. On the contrary, legend has it that the dish was created by a Spanish nun during the 17th century right here in the United States. Apparently she created the dish because the ingredients were cheap and easy to feed those in need. You can learn more about the history of “Chili” by clicking on this link http://whatscookingamerica.net/History/Chili/ChiliHistory.htm. We are avid fans of chili in my home and I have several recipes that I have created and come to love over the years but I think my “White Chicken Chili” is definitely the front runner.  I serve it with plenty of heat, cilantro and a big hunk of corn bread on the side! 

You will need…
1 1/2 lbs chicken tenders cut into 1” pieces
2 Tbsp olive oil
2 garlic cloves, finely chopped
1 red pepper chopped
½ large chopped red onion
1 ¼ Tbsp chili powder
2 tsp cumin
1 jalapeno minced
1 C chopped cilantro
2 ¼ C low sodium chicken broth
3 – 15.5 oz cans cannellini beans
½ C sour cream
¼ tsp cayenne
1 C whole kernel corn
1 ½ tsp kosher salt
Directions:

Place a large pot over medium heat and pour in the olive oil and then stir in the chicken, sautéing until it begins to brown. 

While the chicken is cooking drain beans and set all but one cup aside. 

Pour the reserved cup of beans into the blender and puree until smooth and set aside. Next add onions, red and jalapeño peppers and garlic to the chicken and cook for an additional 5 minutes, stirring frequently.   Stir in the chili powder, cumin, salt and pepper and continue cooking for an additional 2-3 minutes. 

Pour in the broth and reserved whole beans and cook for 4-5 minutes or till the broth begins to simmer. Add in the pureed beans and sour cream and cook for an additional 3 minutes and then stir in the cilantro.  Cook until the chili comes back to a simmer taking care to stir frequently.

Serve with grated cheddar and a dollop of sour cream. A few drops of red hot doesn’t hurt either, but it all depends on your individual tastes.

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