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White Chili and Chicken

This is one of the best, easiest and most delicious chilis for the season! Enjoy!

What You'll Need:

  • 2 pounds of chicken breasts
  • 3 green peppers
  • 1 large yellow onion, diced
  • 3 jalapeños, finely chopped (if you have someone who can't handle spicy, skip these and serve the chili with a hot sauce instead).
  • 1 package of mushrooms
  • 3 cans white navy beans
  • 2 cups chicken stock
  • 1 teaspoon cumin
  • 3 tablespoons flour
  • 3 tablespoons butter (do not use margarine)
  • 2 cups of cheddar cheese, grated

Step by Step:

  • In a large stock pot, bring 1 cup of water to a boil; add 2 cups chicken stock , 1 teaspoon of pepper, 1 teaspoon of cumin, and the cans of navy beans (do not drain).
  • Bring all of that to a boil and put the burner on simmer.
  • Chop 3 green peppers and onion into bite-sized pieces.
  • Finely chop jalapeños (remember the heat comes from the membrane around the seeds; if you want less heat, discard the seeds)
  • Chop the chicken breast into bite-sized pieces and, in a separate skillet, brown until done.
  • Add the mushrooms, green peppers, jalapeños and onion to the stock pot. After the chicken has cooked and is done, add that to the stock pot.
  • Add the 2 cups of chicken stock.
  • In a separate skillet, melt 4 tablespoons of butter; add 4 tablespoons of flour and stir well (you are making a roux to thicken the chili). After the roux has been cooked through (do not brown, just cook for 2 minutes on medium), add to the stock pot.
  • Stir till combined completely. Raise the heat to medium and allow to thicken.
  • Gradually add 1 cup of the shredded cheese.
  • Sprinkle the rest of the cheese on top of bowls when serving.

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