White Chicken Chili

I love chili, especially during football season. For the last few years I’ve relied on Souper Jenny’s Turkey Chili, which I posted last year.  This fall I wanted to try a white chili, so I recently tried this recipe I found in my mom’s recipe file.  Well, it’s a keeper!   I made it on a football Saturday. I started it a little before the game and it was ready by halftime.  I hope you try it next game day!

                                                                                                                                                                                            White Chicken Chili (makes 4-6 servings)

Ingredients:

  • 3-4 boneless, skinless chicken breasts
  • 2 – 14 oz cans chicken broth
  • 1 1/2 tsp white pepper
  • 1 tsp garlic powder
  • 3 Tblsp vegetable oil
  • 2 – 15 oz cans great northern beans (drained)
  • 2 – 4 1/2 oz cans chopped green chiles (drained)
  • 1 – 10 1/2 oz can cream of chicken soup
  • 3 Tblsp jalepeno pepper juice (from jar)
  • 2 Tblsp minced fresh cilantro
  • 1 tsp salt
  • 6-8 flour tortillas
  • Sour cream and grated mozzerella cheese for garnish.

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Bake the chicken breast in 1 can of chicken broth until chicken is cooked.
  3. Cool chicken and retain the broth.
  4. Cut the chicken into small pieces and season with the white pepper and garlic powder.
  5. In a stockpot, saute the chicken in the oil for 2-3 minutes.
  6. Add the retained broth and the remaining ingredients (except the tortillas). Bring mixture to a boil and simmer for 30 minutes. Taste and fix seasonings. (I also added a few dried jalepenos)
  7. To serve, cut the tortillas into strips.  Place a few strips in each bowl.  Ladle the chili on top. Garnish with sour cream and grated mozzarella cheese.

Note: I used Tostito scoops instead of flour tortillas, with good results.

 

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