Comfort food, white chicken chili recipe.
So, with that in mind, here’s a yummy soup recipe that I’ve seen out there in different forms, but you may not have tried it yet. I got this one from a friend here in town. It’s really good on these cold winter days. We both love this one.
Blue Ribbon White Chicken Chili
1-2 TBL olive oil
1 cup chopped onion
2 fresh jalapeno peppers – seeded & chopped
4 cloves fresh garlic – minced or pressed
1/4 cup flour
1 and 1/2 tsp. ground white pepper
1 and 1/2 tsp. cumin
1 tsp. salt
1 (4 oz) can sliced green chilies, drained
2 (15 oz) cans white kidney beans, cannellini beans or great northern beans, drained
3 cups chicken broth (I just use 3 cans)
3-4 cooked and shredded chicken breasts
Top with shredded Monterey jack cheese, if desired.
Heat oil over medium/low heat in large pot. Add onions & saute until soft. Stir in jalapenos & garlic & saute one minute. Add flour, pepper, cumin, and salt. Stir to combine mixture well. Add chicken broth & green chilies and heat to boiling, stirring constantly until thickened. Remove mixture from heat & add shredded chicken and beans. Reheat to boiling and simmer for 15 minutes. Serve with toppings of shredded cheese and sour cream. Great with tortilla chips.
I cooked the 3 chicken breasts in the crockpot on low for about 4 hours. Added about 1/4 cup water, a little seasoning salt on top & let them cook all morning. The chicken will fall apart, ready to shred & put in the soup. Easy way to cook the chicken ahead of time.
Buon Appetito!
I make this for my family and add a warmed flour tortilla that I settle into a deep soup bowl first! Scatter a bit of cheddar cheese on the bottom, a heaping ladle of soup, and top with a dollop of sour cream and shallots! Yum!!! especially when the tortilla soaks up the soup!!