Friday, November 13, 2015

Chili Blanco Especial


The photo above was taken Monday, November 11. It was sunny and 60F here in SE Wisconsin and my Tamara David Austin rose bush still has some beautiful last blooms.  Chilly and blustery the past two days but the forecast for this Sunday is sunny and 61F again! What an amazing fall it has been but I know the weather will soon return to more seasonal temperatures

My husband and I recently returned from a short, but wonderful, vacation to Georgia to visit dear friends. We had so much fun together cooking and playing golf. After a trip, it takes time to unpack, unwind and recoup, so a simple but satisfying dinner was needed when we returned.


A large rotisserie chickens provided enough for a simple meal the first night home and I saved the breast to make this white chicken chili the next day.  You can top the chili simply with diced avocado, or make it really 'especial' and sprinkle some Cheddar-Jack cheese on top with some freshly chopped parsley or cilantro for color (my parsley is still growing strong outdoors).  A squeeze of lime juice, sour cream, chopped black olives, salsa, etc., etc., etc.,  You get the idea!


Don't forget the tortillas! The original recipe calls for lining the soup bowl with a tortilla and adding the hot chili over the top.  I prefer scooping a spoonful of chili onto the tortilla for a delicious bite.  Of course this is totally optional but so delicious.


I originally published this recipe in 2009 - and the photos were not great.  So here it is again with a new look.  This time, I added some chopped kale for a healthy update.


Chili Blanco Especial


Note:  Beans need to be soaked overnight before preparing recipe. 

Serve 8

1 pound dry White Northern beans
5-1/4 cups chicken stock or broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
1 7-ounce can diced green chilies (or 2 small 4 oz cans)
5 cups diced cooked chicken breast
1-3/4 cups chicken stock or broth (I use less for a thicker chili)
1 cup chopped kale (my addition - optional)
1 tablespoon diced jalapeño pepper (also optional)
8 flour tortillas

Place dried beans in a large bowl.  Add enough water to cover beans by at least two inches and soak overnight. 

The next day, in a large soup pot, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for about 5 hours, or until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1-3/4 cups chicken broth. Add chopped kale at this time, if using. For a spicier taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla or serve tortillas on the side. Add hot chili and serve with the suggested condiments for a very special chili.

Flavors are enhanced when this chili is made 1 day ahead.

Serve with any of the following condiments:

Diced Avocado
Shredded Monterey Jack cheese
Chopped black olives
Chunky salsa or diced tomato
Sour cream
Wedge of lime
Chopped cilantro or parsley

65 comments:

  1. I tried commenting last night and whoops it said something went wrong..then I could not access..thank goodness you are here:)
    The roses:) I thought and thought of you;)

    This chili looks so interesting and different..I bet we would love it:)

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    1. I know! I tried publishing from my tablet and I did something wrong. When I looked this morning - no post! Thanks for coming back :) The chili may not win any beauty contests as it is somewhat monochromatic with the whites but it is delicious! We love it.

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    2. It was like déja vu,I worried that ..you know what had happened again..so glad it's not!!
      You added the nice green:) and all the other color around it..that eye of yours you know:)

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    3. Thank goodness it wasn't! Thank you, Monique :)

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  2. We have now had several days of rainy, blustery soup-inspiring days! I believe this would be perfect for the chill of winter which is on the way!!

    Best,
    Bonnie

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    1. It is, Bonnie! So warm and delicious, thank you. Looking forward to working outside this weekend!

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  3. Hi Susan, no problem commenting today, not sure what happened last time. Anyway, love this chili, blanco chili is my favorite.

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    1. So glad the problem was resolved for you, Cheri! Glad to see you back :) Thank you!

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  4. Yum! Perfect soup weather here also. 59 now and suppose to get down to 36 tonight. Ugh! :(
    Your roses are so pretty

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  5. Beautiful roses and yummy chili! My favorite time of year for cooking...lots of soups and chili with cornbread.

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    1. Thank you, Margene! I love fall and winter cooking too :)

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  6. The weather is so unpredictable this time of year but whatever you get this weekend - I hope it is beautiful. I love this soup and the kale was a great addition. Glad you had a nice trip to Georgia. We used to live in Chattanooga and outside Atlanta. They love their golf down there!

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    1. Thank you, Tricia! Yes, they do love their golf - and so do we :) It's a beautiful part of the country.

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  7. Temps in the low 60's in Wisconsin is spectacular! The southeast was a mess last week. We had non-stop rain. No doubt you still had a good time in Atlanta even with the dismal weather. It is indeed a great southern food city. I went to Chicago last week and I was feeling lucky as the temps there were in the high 50's.
    Your white chili looks delicious. Ageratum soup like this one will warm you up quick those temperatures really start dipping.

    Take care.

    Velva

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    1. It is, Velva! It was a mess down there and the ground was pretty water-logged but at least it didn't rain during the day and we did everything we had hoped to do. Thank you!

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  8. I think I like white chile better than red these days and your version looks so heavenly. How did we do it before rotisserie chickens? I think I use them almost once a week and this soup is on my list for next week. Thanks Susan.

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    1. I agree, Renee - nothing better than white chile. So simple using the rotisserie chicken :) Thanks so much!

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  9. We are definitely having nasty weather now so your soup would be perfect for these days. I love your rose bush! My dad had over 200 roses in our backyard when I was growing up and I know, there's not quite anything like fresh fragrant roses right in the yard!

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    1. Oh my gosh, 200 rose buses! Your yard must have been spectacular. Those were the great rose-growing days before the Japanese Beetle invasion. Thank you, Pam!

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  10. Beautiful roses!! Roses always remind me of my mom. The soup looks wonderful for those cold days that are fast approaching!!!

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    1. Thank you, Julie! It was only in the 20s when we woke up this morning so looking forward to feeling 60 again tomorrow ;)

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  11. Your chili sounds delicious. I love the addition of kale. It is finally getting cool enough to start thinking of soups.

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    1. Thank you, Madonna! The kale didn't change the taste at all but I loved having another vegetable in the chili.

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  12. Your bean chili looks super comforting, satisfying and very delicious. Love those tortillas too.

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    1. Thank you, Angie! The tortillas just complete the Mexican flavors in this chili. It is very delicious :)

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  13. Looks delicious. I love anything with beans. Deli chicken comes in so handy! Tamara is such a pretty shade -)

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    1. I agree :) I bet Tamara would look great at your house, Suzy!

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  14. I just love white chilis, and those roses are spectacular!!

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  15. I am jealous of your gorgeous weather. I have already hauled out my winter jacket ;(.
    This looks like a delicious meal!

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    1. Winter is on it's way later this week so don't feel too badly, Cathleen :) Thanks!

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  16. I much prefer white chilies. This one looks fabulous, Susan. The kale addition is nice...I love it in soups, not so much in salads!

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    1. I totally agree with you on kale in soups rather than salads, Barbara! Thanks so much!

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  17. It sounds like you really are having a wonderful fall. Your white chili sounds terrific…give me chili anytime of the year.

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    1. We have so far, Karen. It was 64 here yesterday but winter is coming later this week.

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  18. this white chili looks delicious Susan, what a wonderful pics ! Have a good week my dear, a warm hug

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  19. Now why haven't I noticed this recipe in the Creme de Colorado????? This is so right up my alley. What a great sounding soup. And I love your photos, all that orange, my favorite color. And I noticed your Japanese Maple. My most favorite tree. Guess this post is full of favorites, cookbook, color and tree. :)

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    1. There are so many recipes in that wonderful cookbook that I haven't made yet either. This is a winner! Thank you, Lea Ann!

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    2. Oh, and your favorites are my favorites too :)

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  20. I always think the last rose of the season is most glorious! Great cookbook. And I already know a great recipe!

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    1. I agree, Abbe! There is something about the color being so much more intense. Maybe it's because of the cooler weather? Thanks so much!

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  21. The white chili looks so delicious and comforting, beautiful shots of the chili and of the roses!

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    1. Thank you, Jasline! It is delicious if you enjoy those southwestern flavors.

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  22. Susan, I think this needs to go on my menu! Thanks for sharing again.

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    1. I really think you'll enjoy it, Debbie. As I said to Monique, it doesn't win any beauty contests being monochromatic but a little garnish...just like lipstick and mascara :)

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  23. looks delicious and so pleased fall is being nice to you

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    1. It was nice for such a long time! We were very fortunate. Definitely soup or chili weather right now :)

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  24. This look absolutely delicious Susam, beautiful!
    Gloria

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  25. Definitely going to try the soup recipe. It was warm here in SW Michigan, too, but soup weather is on its way.

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    1. I think it finally hit us, Marsha ;) It is definitely chilly now! Good to see you here :)

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  26. I like personally like better the white beans as compared to the other ones...and yes, kale sounds great...delicious and hearty chili Susan.
    Hope you are enjoying your week :)

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    1. I agree, Juliana! My mother always made chili with red beans and red meat. This one seems lighter and I love the Southwestern flavors. Thank you!

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  27. What a delicious chili and great way to use leftovers! Great weather too!

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    1. Thank you, Katerina! It was beautiful while it lasted.

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  28. Who could have guessed the chili and roses would go so well together?
    Amalia
    xo

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  29. Glad you were pleased with my post...we did so enjoy your recipe. It's on my Christmas menu!
    Have a wonderful Thanksgiving, Susan!

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    1. In just a few more days I'll be making it again :) Thank you, Barbara! Happy Thanksgiving to you also.

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  31. I could sure enjoy a bowl of your chili right now, Susan, as we have suddenly fallen into winter here in the South. I have that same Colorado cookbook too! Lots of good recipes!

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