Bowl Of White
From notyourmomma 16 years ago
- 6-00 minutes to make
- Serves 10
A very favorite party food, great in the slowcooker and not just a bowl of "red" kind of chili. I love this recipe for a "bowl of white."
Ingredients
- 3 slices of diced bacon or 2 Tbsp olive oil shopping list
- 2 med onions, chopped - I like a mild vidalia onion shopping list
- 3 cloves garlic, minced shopping list
- 5 cups chicken broth low salt shopping list
- 1/2 tsp ground coriander shopping list
- 2 Tbsp lime juice shopping list
- 1 tsp cumin or more ( I tend to use more because I like cumin a lot) shopping list
- 1/2 tsp marjoram shopping list
- 1/4 tsp of red pepper flakes shopping list
- 1/4 tsp red pepper sauce or more depending on how hot you want this to be! (I bet I use at least 2 tsp) shopping list
- 1/4 tsp salt shopping list
- 2 can (11oz) creamed white corn, undrained shopping list
- 2 cans (15-16oz) great northern beans or navy beans, drained shopping list
- 1 can (4 ounce) of diced green chilies shopping list
- 2 cups chopped cooked chicken breast or shopping list
- one whole breast and 4 thighs, raw shopping list
How to make it
- Render the bacon fat in a large pan, use the bacon drippings to cook the onions and garlic.
- Alternately, heat oil over med heat and cook onions and garlic until onions are tender.
- Sprinkle with seasonings to toast the flavor of the spices just slightly.
- Stir in remaining ingredients except chicken.
- Heat to boiling; reduce heat. Simmer at least 20 minutes, be careful here the canned corn tends to stick as do the beans if not stirred frequently from the bottom.
- Stir in cooked chicken; simmer until hot.
- Alternately, for crockpot cooking, I will cook the onions and garlic briefly until just barely tender in oil, never browned and add all ingredients with RAW chopped chicken chunks (using a combination of skinless/boneless breast meat and thigh meat) **thigh meat has more flavor** and cover and cook on low for 8 to 10 hours. I'll adjust the seasoning prior to serving.
- One of the *secret* methods to my white chicken chili is to NOT use a roux, and keep the salt content low (low sodium broth) and use about a cup of crushed white corn tostitos or tortilla chips stirred in during the final hour of cooking. This is an approximate measure on the tostitos, I add as much as I think will thicken the broth and if it gets too thick I'll add more broth, this requires a little tinkering
- Serve with a variety of "toppings' on the side for your guests to pick and choose as they please: chopped green onions, diced pickled jalapenos, diced avocado chunks dipped in lime juice, diced tomatoes, *salsa* is easiest as a topping, shredded sharp cheddar cheese, sour cream and more crushed tortillas- for sprinkling over the chili.
lunasea
cheryilyn
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" It was excellent "
" It was excellent "