A few weeks ago, Shawn asked me to make chili for dinner. I wasn’t really feeling it – to me, chili is winter food and I’m just not ready – so we compromised and made this white chicken chili instead of our usual favorite beef chili. Made with chicken and white beans instead of beef and tomatoes, white chicken chili seems lighter, fresher, and perfect for a rainy fall night.
I make mine with thighs and three kind of peppers (poblanos, jalapeños, and New Mexican green chile powder) to give my chili tons of flavor. It’s ready in just about an hour, but it’s even better the next day. Luckily, it makes a ton so you can enjoy it both ways.
When you’re tired of eating it plain, it also makes awesome nachos: top tortilla chips with the chili (try not to add too much broth), shredded cheddar cheese, and pickled jalapeños and bake until the cheese melts; top with plenty of Tabasco sauce and serve piping hot.
- 1 Tablespoon olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 poblano peppers diced
- 1 jalapeno pepper minced
- 2 cloves garlic minced
- 2 Tablespoons New Mexican green chile powder
- 1 Tablespoon flour
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon coriander
- ¼ teaspoon cayenne pepper
- 2 pounds boneless skinless chicken thighs
- 2 15.5-ounce cans small white beans, rinsed and drained
- 4 cups chicken stock
- 2 cups frozen corn
- ¼ cup sour cream plus additional for serving
- fresh cilantro and lime wedges for serving
- Heat the oil in large pot set over medium heat. Add the onion, celery and peppers; cook until soft – about 8 minutes. Add the garlic, flour and spices; cook 30 seconds.
- Add the chicken thighs, and cook until browned – about 5 minutes. Add the beans, broth and oregano. Bring to a simmer and cook 30 minutes.
- Remove the chicken from the pot and shred. Return the meat to the pot. Add the corn and cook 15 minutes. Stir in the sour cream and season to taste with salt.
- Serve with cilantro, sour cream, and lime wedges.
Cheddar, Olive, Tomato Savory Madeleines – Lifes a Feast
Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living
Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
White Chicken Chili – Healthy Delicious
Epic Creamy Chicken Enchiladas – Miss in the Kitchen
Homemade tortillas – Stetted
Tex Mex Rice with Bacon – The Heritage Cook
Vegetable Fajitas – Spice Roots
Pinto Beans with Fresh Tomato Relish – Never Enough Thyme
Frozen Virgin Strawberry Margarita – Barbara Bakes
Mexican Spiced Chocolate Flan – Pastry Chef Online
Margarita Cheesecake – That Skinny Chick Can Bake
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Tex-Mex, hosted by Milisa of Miss in the Kitchen.