My mother in law shared this recipe with me a few years ago and I always make it several times during the winter. It’s delicious, healthy and hearty. This recipe makes a generous amount – the leftovers reheat well and the chili freezes well.
White Chicken Chili
(Recipe source my mother in law)
1 tbsp olive oil
1 medium onion, diced
2-4 cloves garlic, minced (to taste)
1 green bell pepper, diced
2 (4 oz) cans diced green chilies
2 lbs diced chicken breasts (about 4)
2 (15 oz) cans great northern beans, divided
2 (15 oz) cans white shoepeg corn
2 (14 oz) cans chicken broth
1/4 tsp white pepper
1 tsp salt
1 tbsp parsley flakes
1 tsp cumin
1 tsp oregano
1 tbsp jalapeno, diced
1 bay leaf
Saute onion, bell pepper and chilies in olive oil over medium to medium-high heat in a large stock pot for about 5 minutes. Add in diced chicken and garlic and saute about 5 more minutes, until chicken is no longer pink.
Drain corn and beans. Puree one can of beans in a food processor or blender. Add all of the remaining ingredients to the bot and simmer for at least 30 minutes.
Discard bay leaf before serving. Serve with sour cream, shredded cheese and hot sauce (if desired). I usually make cornbread too.
Yield: 3 quarts, plus 1 1/2 cups
* Note, you can use already cooked chicken (rotisserie, leftover roasted, etc) and skip the chicken cooking stage – just let the onions cook a little longer before adding rest of ingredients.
* Another note, I think this could be done in the crockpot (I’ve never tried it though) by placing chicken breasts in crockpot whole and covering it with the rest of the ingredients. Cook on low for about 8 hours. Shred chicken with two forks before serving.