OK, I’m in. This White Chicken Chili has always been successful for me.
Ingredients
• 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 2 whole 4oz Cans roasted Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth (4 if you use the Fartless beans from below)
• 1 whole Jalapeno, Sliced (skip or reduce for wussies)
• 1-½ Tablespoon Ground Cumin
• ½ teaspoons Paprika
• ½ teaspoons Cayenne Pepper
• Salt To Taste
• White Pepper, To Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn Flour) OR Cornmeal
• Grated Monterey Jack, To Taste
• Sour Cream For Garnish
• Cilantro For Garnish
• Guacamole (optional)
• Pico De Gallo (optional)
• Corn Tortillas (warmed)
Preparation Instructions
Cover chicken and cook for 20 to 30 minutes or until done (or buy a Costco chicken).
Remove meat from bones and set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes.
Add chopped green chilies, then rinsed beans.
Pour chicken broth into the pan. Add sliced jalapenos.
Season with salt, pepper, and cumin.
Place lid on pot and reduce heat to low.
Cook for 2 hours (45-60 minutes with fartless beans) - until beans are done.
Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili.
Cook for an additional ten minutes to thicken.
Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—
even pico de gallo and guacamole, if you have some on hand.
Roll up warm corn tortillas and serve on the side of the bowl.
Fartless Beans
• Bring water that is three times the volume of the dry beans to a boil (roughly 6 cups per pound of beans)
• Don’t forget that the beans will expand, so use a large enough pot!
• Add beans and continue boil for 2 minutes then let stand for 1 hour and then drain.