Most recipes I remake. Sometimes it is to make them healthier. Other times it’s to make them more frugal.
There are two notable exceptions, however. One is the enchilada sauce I use in The BEST EVER Enchilada Soup and the other is Eat, Live, Run’s White Chicken Chili. Feel free to hop on over and check out her recipe. Mine is a slightly adapted version.
I will make a pot and eat it for several days. Trust me, it will be eaten before it has a chance to go bad.
Here is how I make my version:
White Chicken Chili
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Chicken (I prefer canned for this recipe because I like the texture, but use any chicken you have. This is a great use for a rotisserie or for leftover meat. The original recipe calls for 1 lb, but I use less.)
Onion (1 small onion, finely diced)
Garlic (I use 1-3 cloves, depending on the size, minced)
1 Tablespoon oil (I prefer olive, but any will work. Butter works, too.)
1 -2 cans chopped green chilis (depending on how spicy you like it. I use 2 and I prefer the flavor of fire-roasted)
1 teaspoon salt (I prefer Redmond’s Real Salt for the health benefits)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground red pepper/cayenne (optional)
1 cup sour cream (I use full-fat for optimum creaminess, but use what you like)
Heat oil or butter in a large sauce pan over med-high heat. Add chicken (if using raw) and onion. Saute until the chicken is cooked and the onion is translucent. Add the garlic and cook for another 2-3 minutes.
Add chicken (if using pre-cooked), beans, spices, chicken broth, and green chilis. Reduce heat to low-medium and cook for about 20 minutes.
Turn off heat and add sour cream (and half & half or milk, if using.)
I serve mine with grated spicy jack cheese, crushed tortilla chips, and a small dollop of sour cream.
Have you ever tried white chicken chili?Print This Post
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