Chilly and blustery the past two days but the forecast for this Sunday is sunny and 61F again! What an amazing fall it has been but I know the weather will soon return to more seasonal temperatures.
I saved the breast of a rotisserie chicken to make this white chicken chili. You can top the chili simply with diced avocado, or make it really ‘especial’ and sprinkle some Cheddar-Jack cheese on top with some freshly chopped parsley or cilantro for color (my parsley is still going strong outdoors). A squeeze of lime juice, sour cream, chopped black olives, salsa, etc., etc., etc., You get the idea!
Don’t forget the tortillas! The original recipe calls for lining the soup bowl with a tortilla and adding the hot chili over the top. I prefer scooping a spoonful of chili onto the tortilla for a delicious bite. Of course this is totally optional but so delicious. I also added some kale for color.
Chili Blanco Especial
Note: Beans need to be soaked overnight before preparing recipe. Or, use canned beans.
1 pound dry White Northern beans
5-1/4 cups chicken stock or broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
1 7-ounce can diced green chilies (or 2 small 4 oz cans)
5 cups diced cooked chicken breast
1-3/4 cups chicken stock or broth (I use less for a thicker chili)
1 cup chopped kale (my addition – optional)
8 flour tortillas
Place dried beans in a large bowl. Add enough water to cover beans by at least two inches and soak overnight.
The next day, in a large soup pot, combine beans, 5-1/4 cups chicken
broth, garlic, onion, white pepper, salt, oregano, cumin and cloves.
Simmer covered for about 5 hours, or until beans are tender, stirring
occasionally. Stir in green chilies, diced chicken and 1-3/4 cups
chicken broth. Add chopped kale at this time, if using. For a spicier
taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each
bowl with 1 flour tortilla or serve tortillas on the side. Add hot chili
and serve with the suggested condiments for a very special chili.
Flavors are enhanced when this chili is made 1 day ahead.
Serve with any of the following condiments:
Shredded Monterey Jack cheese
Chopped black olives
Chunky salsa or diced tomato
Wedge of lime
Chopped cilantro or parsley