White Chicken Chile

We’ve made this recipe several times and I’ve previously blogged about it but after this batch we decided to make some changes to the recipe to make it more hearty by adding more chicken and more & different beans.  Since my blog is my main recipe file, I wanted to post this.

White Chicken Chile – Adapted from Food.com

Ingredients:

4 3 lb. Chicken breasts boneless and skinless (this is more than orig. recipe)

2 c. Diced yellow onions

2 tsp. Oregano

2 tbsp. Olive oil

8 c. Chicken broth

2 tsp. Granulated garlic

2 tsp. Ground cumin

1 tbsp. Chopped fresh cilantro

1 c. Canned chopped green chilies

8 cans Cannellini great northern beans with liquid

½ cup Cornstarch

½ c. Cold water

S&P To Taste 

Directions:

1. Trim all fat and cartilage from the chicken breasts, sprinkle with salt and pepper and place on a baking pan.

2. Bake at 325 degrees for 20 to 30 minutes or until chicken is cooked throughout then allow to cool, then hand pull or chop into small pieces.  Set aside.

3. Saute diced onions, oregano, and olive oil together in a soup pot - cook for about 5 minutes.

4. Add chicken broth and, garlic, cumin, cilantro and green chilies and bring to a boil, reduce heat and simmer.

5. Add chicken and beans and simmer for 15 minutes, stirring frequently.  Adjust S&P.

6. Add more water if thinner soup is desired.

7. Blend cornstarch with the cold water and add to chili.

8. Continue to simmer until chili thickens and beans are soft, then remove from heat.

9. Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.

Verdict:

As made, we thought it was very good but needed to be more hearty so we changed to recipe for next time by adding more chicken and beans for next time.  We’ve always omitted the additional 8 cups of water in the original recipe.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/1/20 meal date