White Chicken Chili

Every once in a while you come across a recipe that is going to be a new standard. This is one of those recipes in my kitchen. I was about halfway through my bowl when I turned to Josh and said: "Our grand-kids are going to call this Gramma's chili. I am going to make this forever!"

I altered the original recipe for a couple reasons: it seemed a little spicy for us, and our canned goods were packed in different quantities. Here's my adaptation:

1 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 can jalapeno peppers, drained and coarsely chopped
2 tsp ground cumin
1 tsp dried oregano
2 ½ C chicken broth
2 C chopped cooked chicken breast
2 (19 oz) cans white kidney beans, drained and rinsed

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Using a potato masher, mash/stir the mixture to crush some of the beans and create a thicker texture. Stir in more chicken broth if desired for consistency. We enjoyed it with some grated cheese on top, and a few nacho chips on the side. (PS: these are the best nachos ever! We are addicted!)

My brutal photo doesn't do it justice. Try it!

1 comment:

  1. I've been reading some of your recipes and want to say how nice your photos are. Food photos are difficult, but you're doing a very nice job. I'm going to use your Bourbon Chicken recipe. Thanks!

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