White Chilli & Chips
This was a surprise! It’s strange to make chilli without it being red. It’s really good!
I didn’t have all the ingredients as below, and only wanted enough for one meal for two people (okay really I only had 2 chicken breasts to use…) so I mixed things up a bit as follows.
In dutch oven, simmer 2 chicken breasts in chicken stock with the lid on about 35 minutes.
I had 1/2 a sprig of rosemary in there while it was simmering.
Remove chicken, and stock.
Add butter and saute a chopped onion.
Add a bit of cumin, salt, pepper, garlic powder and onion powder.
Slice chicken into bit sized pieces. Add chicken and stock back when onions are done.
I added some green salsa to that, then discovered it had some heat to it!! I added 2 squares of white bakers chocolate, that really added a layer of flavour and calmed the spice down too.
Add one can of (rinsed) white kidney beans.
Let simmer for 20-30 minutes.
Salt and pepper if needed, put in bowls top with sour cream and shredded cheddar cheese.
Serve with corn chips.
Creamy White Chicken Chilli
Recipe by Pat Thompson of the Cast Iron Cooking Group
1 pound chicken breast halves, skinless, boneless, cut into ½” cubes
1 tablespoon olive oil
2 cans great Northern beans, rinsed & drained (15.5 ounce)
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
2 cans chopped green chilies (4 ounce)
1 can chicken broth (14.5 ounce)
¼ teaspoon cayenne pepper
1 cup sour cream
½ teaspoon ground black pepper
1 teaspoon oregano, dried
½ cup heavy whipping cream
1 teaspoon salt
Directions:
Over medium heat settings in a large saucepan; heat the olive oil; stir & cook the chicken, garlic & onion in hot oil for 10 to 15 minutes, until chicken is no longer pink in the middle & the juices run clear.
Now, mix the great northern beans with green chilies, chicken broth, black pepper, cumin, oregano, cayenne pepper & salt into chicken mixture; bring everything to a boil.
Once boiling, decrease the heat settings and let simmer for half an hour, until flavors have blended.
Remove the chilli from heat; add in the whipping cream & sour cream; stir until well incorporated.
Enjoy…