Chili’s Last Hoorah

There is one dish that Alex has been begging me to make all winter: white chicken chili. And since it looked like this when we woke up this morning…

…we figured this would be our last chance to enjoy a warm, hearty, and slightly fattening pot of chili, assuming of course that spring is coming back.

White Chicken Chili (this is my mom’s friend’s recipe – thanks, Mrs. Johnson!)
Yum Factor: Alex – 9.0, Jessalyn – 8
Serves 2 (with enough for leftovers)

– 3 chicken breasts
– chicken broth
1. Salt and pepper each chicken breast. Place in a large saucepot with enough chicken stock to cover. Bring to a boil then cover with a lid and simmer 10-20 minutes depending on thickness of chicken. When finished, remove chicken from pot and save the broth. Shred or cube the chicken and set aside.

– 1/2 an onion, chopped
2. Saute onion in a tablespoon of butter. When softened and just golden remove from heat.

– 4 tablespoons butter
– 1/4 cup or a little less all-purpose flour
– 1 cup heavy cream
3. Heat the butter in a soup pot over medium low heat. When it’s melted and starting to bubble, add the flour and whisk immediately to work the flour into the butter. Let this roux cook about 3 minutes. It should be a nice golden color.

4. Add the sauteed onions to the roux as well as a few ladlefuls of the reserved chicken broth (probably about 1 cup total).

5. Slowly, pour in the cream, whisking constantly. It’s going to be thick–keep your eye on it. You might need to add a little more chicken broth a little bit at a time. Let it start to bubble slightly.

– 3/4 teaspoon chili powder
– 1/2 teaspoon cumin
– pinch of salt and pepper
– dash or two of Tabasco sauce
– 1 can cannelini beans, drained and rinsed
– 2 oz. chopped green chiles
– 8 oz. shredded pepperjack cheese
6. Add the spices to the thickened cream mixture. Then fold in the beans, chiles, cheese, and chicken. Cook gently at least 20 minutes, stirring occasionally to keep it from sticking to the bottom of the pan. Serve warm with a little sour cream folded in, if you’d like.

Rich and comforting. And even though I know it might be another 9 months or so before you actually try this recipe, I thought I’d share it anyway. Enjoy!



2 thoughts on “Chili’s Last Hoorah

  1. natalie says:

    Nick and I just finished our leftovers from making this on Friday =) Who cares if it’s not winter anymore… just call this Fiesta White Chicken Chili, and bam! Summertime dish!

    We both LOVED this! I think it’s the first time ever that Nick has said “save this recipe.” Haha!

    Although, being a naturally talented cook, I did make a few adjustments to your recipe:
    1. Follow Jessalyn’s instructions until the part about putting the beans in.
    2. Realize that in your haste to make delicious chili, you did not read the instructions very well and bought a bag of uncooked beans instead of a can of cooked beans.
    3. Panic. Evaluate whether your husband will be off of his phone meeting soon enough to run to the store, or if you should just start cooking the uncooked beans (the bag says they take an hour to soak). Do not consider going to the store yourself.
    4. Start soaking the beans. Tell your husband dinner is still an hour away.
    5. One hour later, realize that a soaked bean is not a cooked bean. Decide to go out for dinner and finish this mess later.
    6. On your husband’s insistence, go to the store and buy a can of back-up beans.
    7. Return home, and read how to finish cooking the previous beans online, but realize you don’t have any of the ingredients to make them delicious (like bay leaves), fret over people saying they are hard to cook, fret over how it’s supposed to take another 2 hours and it’s almost bedtime.
    8. Finish the chili with the back-up can of beans, and put it in the fridge. Boil those other beans or whatever and put those in the fridge too, forget they exist.
    9. The next evening, reheat chili and ENJOY!

    It might look like mistakes made in haste, but the delayed gratification really enhanced the flavor! =)

    Thanks for the amaaazing recipe to add to our collection! (And, despite my attempt, it seems like it’s actually a really simple/quick recipe which makes it even more awesome!)

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