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!
Chili Blanco Especial
Adapted from Creme de Colorado Cookbook
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
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
