Oh yeah, I think chili season is upon us now that we are in single digit temperatures in Minnesota.
Jamie’s brother was in town last weekend, and he made us his white chicken chili one night for dinner. It was so perfect for this weather, so I thought I’d share it with you!
First, here’s what you need:
- Four cans of white beans (we mixed cannellini and northern white beans)
- 1.5 boxes of chicken stock
- 2 garlic cloves, minced
- 2 medium yellow onions, chopped
- 1 tablespoon olive oil
- Two 4 oz cans mild green chillies, chopped
- 1.5 tablespoons cumin
- 1.5 teaspoons oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (or more to taste — this leaves it pretty mild)
- Four cups diced, cooked chicken breasts
Begin by dicing the onions and garlic. Next, combine beans, chicken stock, garlic and half the onions in a large soup pot. Bring to a boil. Reduce the heat and simmer.
While that’s simmering, saute remaining onions in oil until they soften, then add the chiles and spices and mix thoroughly. Once the seasoned onions are ready, add them and the chicken to the bean mixture and simmer for an hour.
And that’s it! We served it with shredded monterey jack cheese, salsa, sour cream and fresh cilantro on top. The nice part about this recipe is that most of the ingredients can be kept in the pantry, which means you can be ready to make it at a moment’s notice. Also? This makes an enormous pot that make fantastic leftovers to enjoy all week long. Bon apetit!