White Chicken Chili

By á-28984

White chili recipe that my Grandma Jean used to make. It is an interesting alternative to traditional red chili. I have also made it with ground turkey and that is good as well.

Ingredients

• 1 LB Dried Great Northern White Beans
• 6 C. Chicken Stock
• 2 medium onions chopped
• 1 TBSP Olive Oil
• 4 cloves garlic minced
• 2 cans chopped mild green chiles (here is where I would substitute about 6 fire roasted anaheim chiles or maybe 3 Anaheim 2 Poblano 1 Jalapeno if you want to give some depth and complexity)
• 2 TSP Ground Cumin
• 1.5 TS dried crumbled oregano
• 1/8 tsp white pepper
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 4 c. cubed cooked skinless chicken breasts
• 1 C. Grated Monterrey Jack Cheese

Details

Servings 9
Preparation time 90mins

Preparation

Step 1

Rinse Beans and place in a large pot. Cover with water by at least 3 inches and soak overnight. After beans have soaked, drain and rinse. Put beans and chicken stock in large bot, bring to a boil, reduce heat and simmer uncovered until the beans are very tender--about 2 hours. Add more stock as necessary.

If using fresh chiles instead of canned (highly recommended) take fresh chiles, rub with a little oil, and fire roast them with preferred method (Stove burner, Broiler, Grill or torch). Once skin is blackened thoroughly, place them in a paper bag or bowl covered with saran wrap and place in fridge to let the skin separate.

In a saute pan, cook onions in olive oil until translucent--about 10 minutes. IF using ground turkey, add that after onions are translucent. Stir in garlic, cumin, oregano and white pepper, oregano, white pepper, salt,and cayenne. Saute for 2 minutes.

Take roasted chiles, remove most of the skin, seeds and veins--try not to wash them as the charred skin adds a beautiful smoky dimension to the chili (hence the high recommendation ;)) Cut into small dice and add to onion/spice saute.

When beans are tender, add cubed chicken breasts, chile/onion/spice mix to pot. Over low heat, stirring, add cheese, stir until cheese melts.

Top with more Monterrey Jack, cilantro, perhaps some sliced jalapenos and a little lime juice.