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Post by barb43 on Mar 6, 2020 1:15:10 GMT
White Chicken Chili
Ingredients:
1 Tbsp Olive Oil 1 Medium Onion, chopped 1 can (4-oz) Chopped Green Chilies, drained 3 Tbsp All-Purpose Flour 2 tsp ground Cumin 2 cans (15.8-oz) Bush's Great Northern Beans 1 can (14.5-oz) Chicken Broth 1-1/2 cups chopped cooked Chicken Breast Shredded Monterrey Jack Cheese (optional) Sour Cream (optional) Salsa (optional)
Directions:
1. In large skillet, cook onion in oil for 4 minutes or until transparent. 2. Add chilies, flour and cumin; stir and cook for 2 minutes. 3. Add beans and chicken broth; bring to a boil, stirring to mix well. 4. Reduce heat; simmer for 10 minutes or until thickened. Stir occasionally. 5. Add chicken; cook until hot.
Serve - with sour cream, shredded cheese, and salsa as desired
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Post by barb43 on Mar 6, 2020 1:31:52 GMT
Notes:
The recipe was on the back of a Bush's can of Great Northern Beans, a few years back. It says the recipe, as written above, serves 6-7. Realistically, the recipe above makes 4 servings (typical bowlfuls, not measured out 1/2-cups or whatever *wink*).
1 Tbsp of olive oil will not spread out enough to cover the bottom of the skillet. I probably use 3 Tbsp, typically.
The chilies were mild, and when sauteed with the onions, they combine to make a sort of smoky flavor (which is delicious!).
I no longer use white flour, so was happy to find a combination of 1 Tbsp ground flax seed and 2 Tbsps of almond flour enhanced the flavor of the dish and worked as well as white flour to slightly thicken the chili.
My Cumin jar was nearly empty, so 1 tsp was all I had. That was plenty so that's what I'll use in the future.
As for the beans, I drained and rinsed them before adding them to the skillet. It's a good practice to use with any canned beans (except baked beans).
Instead of Chicken Broth and Chicken Breast, I used unsalted Vegetable broth (2 cups) and approximately 2 cups of chopped Turkey Breast Tenderloin.
The problem with cooking this chili in a large skillet is that it's difficult to spoon up broth. It's quite easy to dip up a ladle-ful of beans, chicken, onion & green chili, but when you want to thin that out with a little broth, it's difficult. I'll probably make this dish in a 3-qt saucepan or small soup pot.
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Post by barb43 on Jul 16, 2020 4:56:49 GMT
7/15/2020 I left out the flour.
Decided I wanted some added spices. I added a heaping 1/4 tsp of sage; a good dash of smoked paprika; and some Mrs. Dash table variety.
Go easy on the spices & taste to see that you've added enough.
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