Thursday, January 21, 2010

White Chicken Chili

When I saw this recipe on Closet Cooking, I had to try it. It was the perfect way to use my leftovers from last night's roast chicken. I don't know why, but I thought that a white chili would somehow be less flavourful but it was pretty robust! I couldn't find canned chopped green chilies, but I found a jar of salsa verde, so I used that instead.

Here's the recipe copied from Closet Cooking:

1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
2 (4.5 ounce) cans chopped green chilies (I used salsa verde)
2 jalapeno peppers (sliced)
3 cups chicken (cooked and shredded)
2 (19 ounce) cans northern beans (drained and rinsed)
2 cups chicken stock
1 teaspoon oregano
salt and pepper to taste
2 tablespoon masa (or cornmeal)
1/2 cup milk

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-8 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the green chilies, jalapenos, chicken, beans, chicken stock, oregano, salt and pepper.
5. Bring to a boil, reduce the heat and simmer for 20 minutes.
6. Mix the masa into the milk and then mix it into the chili and simmer for another 10 minutes.

1 comment:

Kevin said...

The salsa verde in it would be really nice! Great idea!