Thursday, October 29, 2015

White Chicken Chili

As the weather cools (which means from 100 to 85 here in AZ, haha), I always develop a craving for home cooked, warm, delicious, comfort food. Tonight, I am delivering chili to our squadron Marines who live in the barracks (generally the younger, single Marines). The squadron spouses and I are doing this to bring them a taste of home and to show them how much they are appreciated for all that they do. There will be a variety of chilis, along with cornbread, dessert, drinks, and all of the fixins (Fritos, etc.). I decided to make a White Chicken Chili in case there are some Marines who don't prefer a tomato based chili. This chili is somewhat reminiscent of tortilla soup. I've adapted my recipe from the Neelys. *Disclaimer: while I tend to solely use organic & natural ingredients for the most part in our home cooking, I did not for this recipe due to the cost & the fact that those consuming are not typically organic consumers since they usually eat in the air station chow hall. However, this recipe is still relatively healthy, and I do suggest that you use as many natural and organic ingredients in your own cooking as you can possibly afford and obtain.*

 I roasted salted and peppered chicken breasts in a glass dish at 425* for 20 minutes.
Then placed one at a time in the mixer to shred.

Easiest way to shred chicken!

Next, I roasted the jalapenos on each side under the broiler.

Seeded them.


Repeated this process for the green chiles.

I had rinsed and soaked these Northern beans since morning.


Divided in half.

Blended half.

Added some broth to assist in blending.

This bean paste will help to thicken the chili.

Then, I chopped and sauteed onions.

Added spices (cumin, chili powder, S&P) with the jalapenos and green chiles, then sauteed for a minute or two.

Then, I added the chopped garlic & chicken broth. I decided to follow a suggestion of another blogger who changed this recipe add frozen corn to make it heartier.

All of these little guys will soak up the flavorful goodness around them.

Simmered for two hours.

Enjoyed a glass and a taste of home while I waited.
Love that Ancient Peaks logo. ;) ;)

I added the shredded chicken, cheese, and juice of a few limes and stirred.
Then it was ready to serve (for taste testing purposes of course)! ;)

Plated the chili with blue tortilla chips.

Topped with avocado, cilantro, green onions, pico de gallo, sour cream,
and a lime to squeeze for extra zesty flavor.

Our "taste test" was DELICIOUS! 
I know the Marines will love this tonight, and it'll taste even better 
after sitting in the pot overnight and being simmered to reheat again! 

I hope you enjoy it, too!
Love & Best Wishes,

I tripled and changed the following recipe.

White Chicken Chili
Recipe courtesy of Patrick and Gina Neely

2 (14.5-ounce) cans white beans (I used dry Northern)
1 tablespoon canola oil (I used olive oil)
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped (I used green chiles)
1 large onion, chopped (I used yellow)
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander (I did not add coriander)
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded (I used chicken breasts)
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
(I added corn while cooking, and topped with additional toppings of avocado, pico de gallo, and green onions)

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky (I used the blender). Reserve the beans until needed.

Add the canola oil (or EVOO) to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice (I added the lime juice at the end) and bring to a simmer. Add the beans and continue to simmer for 20 more minutes (I simmered much longer to cook the beans and have the flavors come together).

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro (I left the cilantro out to be a topping in case someone didn't prefer cilantro) and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
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