Monday, November 8, 2010

The Best White Chicken Chili

I am not a huge fan of chili. But my husband forced me to try out some mild chili when we were at a function that had a chili cook-off. My favorite was the white chicken chili. The cook had the recipe written next to the pot. I'm not sure if this was legal, but I took the liberty of taking a photo of it so we could make some at home. I HAD to have it and I was desperate!!

I think we ended up tweaking it a bit and then he found us a recipe online. We make it as soon as the cold weather approaches. It's so good with some fresh french bread or some homemade Garlic bread. Mmmm.

I love to add TONS of cilantro to mine. We like to change it up a bit. This time my hubby added some avocados and it was to die for!!!!

It makes for a great breakfast the next morning. And lunch and dinner. It gets better as the days go on!

White Chicken Chili

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
8 cups water
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
4 tablespoons chicken base
1 jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream
16 ounces sour cream
1 bunch cilantro, chopped
Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with cilantro and sour cream.

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