Saturday, September 20, 2014

Not White White Chicken Chili

by Peg Cochran

I’ve never made white chicken chili before although I had it at a potluck a couple of times and liked it.  I decided it would be the perfect use for the remains of a rotisserie chicken.   

Most white chilies are white because…well, because they don’t have anything red in them like tomatoes or chili powder.  The heat usually comes from those green chilies (diced jalapenos) in a can.  Unfortunately, I didn’t have any green chilies (they were on the grocery list and hubby was going to go to the store, but after being stranded at Lowe’s when his car wouldn’t start—he got it going just as I arrived to pick him up—neither of us had the energy to go to the grocery store.)  I had to make do with what was in the pantry which fortunately included a can of cannellini beans or this would have been even less white than most white chilies!  

After tasting it, hubby said “don’t lose this recipe”—his ultimate compliment.  So I scrambled to write it down before I forgot what I did!  It was a super quick dish to throw together and while you could start with raw chicken (sauté it after the onions and garlic), having cooked chicken meat made it so much faster. 

2 cups cooked chicken shredded or diced (approximately)

1 14-ounce can cannellini beans (or other white beans)

1 onion, diced

1 garlic clove, minced or pressed

1 tablespoon olive oil (or vegetable oil)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1 chipotle chili in adobo sauce, minced

1 cup (approximately) frozen corn

¾ 14-ounce can chicken broth (or more depending on how soupy you like your chili)

Saute onion and garlic in oil until soft.  Stir in spices and cook over medium heat for 30 seconds or so to bring out the flavors.  Add chicken, beans, corn and broth and simmer for 15 to 20 minutes to blend flavors.

Remains of rotisserie chicken

Shred chicken or dice

Drain beans and rinse well

Delicious spices!

The not white white chicken chili cooking

 Top with sour cream, diced avocado and shredded Monterey Jack 
cheese if desired

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  1. Love this stuff! Which always surprises me because for years, when I was young and foolish, I wouldn't even think about eating chiles or beans. (Or onions, or mushrooms.) Great warm dish for a chilly night (hey, it was below 40 here this morning).

    1. Sheila, isn't it funny the things we wouldn't touch when we were younger? The one thing I still can't stand is hot cereal--oatmeal, cream of wheat, farina, yuck!! It's a texture thing not a taste thing because I love oatmeal cookies!

    2. LOL! There's a Cream of Wheat dish that my mother used to make all the time when I was a kid. I wouldn't touch the stuff. I still remember the fusses when I refused to eat it. Some of my friends say it sounds great to them and they want me to make it! Ugh. I probably will. I wonder if I'll feel differently about it now.

      This recipe sounds great even without the chili!

  2. Isn't it marvelous how a "bit of this and a bit of that" can transform into something that is a keeper?
    Good work.

  3. Peg, love the addition of avocado and sour cream at the end. A keeper!

    Daryl / Avery

  4. I think this is a keeper, too! Going to make it soon. I love the back story of your husband with the grocery list. That' is also delicious!