Eds White Chicken ChiliFrom xnipek 7 years ago
- 1 lb. dry white beans shopping list
- 2 tablespoons olive oil shopping list
- 1 large white onion, diced shopping list
- 2 yellow bell peppers, chopped shopping list
- 1 l.b frozen white corn (or one 15-oz. can, drained) shopping list
- 1 cup chicken stock shopping list
- 2 cups whole milk shopping list
- 1/4 lb. (one stick) butter shopping list
- 5 tablespoons flour shopping list
- 1 or 2 tablespoons ground cumin shopping list
- 1 teaspoon ground ginger shopping list
- salt and pepper shopping list
- 8 oz. sharp, white cheddar cheese, grated (the sharper the better) shopping list
- 8 oz. cream cheese, cut into cubes to help it melt. shopping list
- (optional) ground red pepper shopping list
- 2 chicken breasts, cooked, diced shopping list
How to make it
- Soak the beans in water overnight, cook until tender, drain. Speed-soaking is an option - bring to a boil, remove from heat, cover, let stand one hour, then finish cooking - but I think this is not much better than canned beans.
- Heat the olive oil in a frying pan, just hot enough to cook the onion and bell pepper; stir to heat them evenly. Cook until tender. Set to the side.
- In a saucepan, bring the chicken stock to a boil. Add milk, heat carefully to just short of boiling, remove from heat, set to the side.
- In another saucepan (one large enough to also hold the milk/stock mixture later), melt the butter; heat gently until the water boils out (be gentle, butter scorches easily).
- Reduce the heat to low, add the flour to the melted butter, stir until smooth; add the hot milk/stock, whisk until smooth.
- Add the grated cheese and the cream cheese, whisk until smooth.
- Whisk in the cumin and ginger. Add salt and pepper to taste. For a fiery chili, add 2 or three teaspoons of ground red pepper, more if you know what you are doing; omit for a mild chili.
- In a crockpot, layer in about a cup of beans, about half cup of onion-bell pepper mixture, about a quarter of the white corn, about a quarter of the chicken with enough cheese sauce, to cover; repeat layers, ending with cheese sauce to cover.
- Ready to eat right away, or let stand in a crockpot on low - the longer it stands, the better it gets.
The Cookxnipek Cabot, AR
The Rating3 people
This sounds like a real good white chili I like it and it is that time of year again so this will have to be on the menu soon very soon. Thanks for the post.
Bakermanroosterbakermanrooster in Wichita loved it
Oh this one sounds good to been looking for a recipe without tomatoes and ground beef thanks for a great post. Got my 5 on this one
Queensilverqueen in Albany loved it
This recipe sounds "5"FORK!!!!!
'Tasty'~ Especially with the ingredients
of the sharp White Cheddar Cheese and
the Cream Cheese~
Thank-you for sharing~
~*~mjcmcook~*~mjcmcook in Beach City loved it
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