Chili Blanco Especial

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.

I saved the breast of a rotisserie chicken to make this white chicken chili.  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 going 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 also added some kale for color.

Chili Blanco Especial

Adapted from Creme de Colorado Cookbook

Printable Recipe

Note:  Beans need to be soaked overnight before preparing recipe. Or, use canned beans.

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

Chili Blanco Especial

 
A fiesta in a bowl! This delicious recipe comes from one of my favorite cookbooks - Creme de Colorado. This is by no means a new cookbook - I've owned it since the early '90s when we used to travel to Colorado on family ski trips with our daughters. Some of the recipes in this cookbook are still some of my favorites.

I like to include this recipe at least once in my winter soup and stew rotation. My husband says it has just the right amount of 'bite'.  I like to add lots of avocado to my bowl!

Chili Blanco Especial

Serve 8

1 pound dry White Northern beans
5-1/4 cups chicken 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
5 cups diced cooked chicken breast
1-3/4 cups chicken broth
1 tablespoon diced jalapeño pepper (optional)
8 flour tortillas

My Notes: I like to use chicken stock for an even more full-bodied flavor. I also prefer fire-roasted green chilies for a nice, smokey taste. I usually use the 'quick soak' method on the package of beans rather than soaking them overnight.

Soak beans in water to cover for 24 hours; drain.

In crock pot or large kettle, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1-3/4 cups chicken broth. For hotter taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili.

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

Serve with any of the following condiments:

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