Recipe

Bowl Of White Recipe

	Notyourmomma / All my dishes 5 months, 3 weeks ago 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." Prep:20m Cook:600m Servings:10	Notyourmomm
	wonderful easy prep fun food for a group

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Fans

cheryilyn

lunasea

Ingredients

3 slices of diced bacon or 2 Tbsp olive oil

2 med onions, chopped - I like a mild vidalia onion

3 cloves garlic, minced

5 cups chicken broth low salt

1/2 tsp ground coriander

2 Tbsp lime juice

1 tsp cumin or more ( I tend to use more because I like cumin a lot)

1/2 tsp marjoram

1/4 tsp of red pepper flakes

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)

1/4 tsp salt

2 can (11oz) creamed white corn, undrained

2 cans (15-16oz) great northern beans or navy beans, drained

1 can (4 ounce) of diced green chilies

2 cups chopped cooked chicken breast or

one whole breast and 4 thighs, raw

Directions

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.

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Comments

cheryilyn 5 months, 3 weeks ago said:
Sounds great

donman 5 months, 3 weeks ago said:
Sounds interesting :)

krumkake 5 months, 3 weeks ago said:
That's a good one, notcho - love the mix of flavors..."white" chicken chili has become my new fave over the last couple of years. Thanks for sending us this one!!