Friday, February 14, 2014

Eat: White Chicken Chili

I shared this photo on instagram a few weeks ago and have had quite a few requests for the recipe since then so, because I always deliver, I bring you today's blog post. It's also a great recipe to make on the weekend because it can be a little time-consuming. Although it doesn't require a lot of "hands-on" time, it does take awhile from start to finish. But just from our one time making this recipe we probably got at least 6 meals out of it (for the 2 of us) so it's definitely worth the time. And believe me, we're big eaters so it yields a pretty good-sized batch.

Plus, pre-cooking on the weekend can be kind of fun anyway - if you've got tunes (see below) and wine. Always wine.
Edge of Seventeen by Stevie Nicks on Grooveshark

So click that play arrow, get your jam on, and take on the world.

1 lb. dried great norther or navy beans, rinsed
6 c. chicken broth
1 tsp. chicken stock base
2 onions, finely chopped
1 Tbsp. vegetable oil
6-8 cloves garlic, minced
2, 4-oz. cans diced fire-roasted green chilies
2-3 tsp. cumin
2 tsp. dried Mexican oregano
1 tsp. cayenne pepper
4 c. cooked, shredded chicken
1 c. sour cream
3 c. shredded monterey jack cheese
salt + pepper, to taste
Optional garnishes: chopped green onions, fresh cilantro leaves, lime wedges, diced tomatoes, chopped Serrano chilies

Cooking Instructions:
1. Rinse beans and combine with the broth and stock base in a large stockpot. 
Simmer, covered, until beans are tender (about 2 hours).
2. Saute onions in oil until golden in color; add garlic and cook for 1 minute. Drain the chilies and add to the onion mixture along with the cumin, oregano, and cayenne. Mix well.
3. Add onion mixture and chicken to the stockpot. Simmer 20-30 minutes until the beans are soft. Salt and pepper to taste. Add sour cream and monterey jack cheese; continue cooking until cheese melts. Serve with optional garnishes.


Use the "Pin It" button below to save this recipe to your food board on Pinterest! Anyone else feel like all you "pin" is food?

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