Monday, January 16, 2012

White Chicken Chili

Now that I'm a new wife, I'm feeling the need to get busy in the kitchen.  I keep telling Patrick that I'm auditioning for the role of stay-at-home mom even though I'm not technically a mom.  Tonight, I tried a new recipe I found on Pinterest for white chicken chili.  The recipe looked pretty easy but I'm going to break it down even further to give you insider tips I learned the (not quite) hard way.

First up:  The Ingredients
1 tablespoon (or a good pour) of extra virgin olive oil
1 medium onion, diced
2 cups of cooked chicken, shredded
2 cans Great Northern Beans, drained & rinsed
1 can corn, drained
1 can (4 oz) of green chilies
1/2 teaspoon of ground cumin
1/2 teaspoon of oregano flakes
3 cans of chicken broth
1 lime

Second up:  Shopping
I bought frozen chicken breasts to use for my chicken.  You could also buy a small rotisserie chicken to shred if you are looking to save time.
Can't find the green chilies?  Check in the Mexican food section next to the jalapenos.  That's where I found them at my local Wal-Mart.

Third up:  Prep Work
I cooked my chicken breasts the night before to save me some time after work on Monday.  I cooked 6 boneless, skinless breasts for the week and used about 3-4 for this recipe.  I plan on using the rest of the chicken on Wednesday.  I like baking all the chicken I will need for the week on one night.
Also it is important to note that it would be very helpful to get all your ingredients ready prior to starting the recipe.  I started cooking and then realized I had to drain and rinse the beans. So I was trying to saute and not burn the onions while opening, draining & rinses beans.  Luckily, Patrick walked through the door at just the right time to give me a helping hand.  I would recommend getting all the ingredients ready before starting the stove.

Fourth up:  The Recipe
1.  Bake your chicken at 450 degrees for 40-50 minutes.  Shred chicken or cut into small cubes.
2.  Combine chicken, Great Northern Beans (don't forget to drain & rinse), corn (drained), green chilies (with juice), cumin & oregano into a medium mixing bowl. 
3.  Dice the onion and saute in a large pot with the olive oil. I only used about half of the onion because I am not a huge onion lover.  
4.  Once the onion is done, dump the contents of your mixing bowl into the large pot with the onions and combine.  
5.  Add the 3 cans of chicken broth to the mixture.
6.  Bring the pot to a boil and then let simmer for 20-30 minutes.  The pot should be hot but not bubbling.  On my stove, this meant turning the dial from a 9 down to a 3.
7.  Add the juice from one lime and stir.
8.  Continue to let simmer until you are ready to serve.
9.  Serve with shredded cheese, sour cream, & oyster crackers.  Other topping ideas include chopped cilantro, avocado or crunchy tortilla strips.

Please excuse the pitiful iPod photos:
Chili simmering on the stove:

Chili in my serving mug:

That's it!  Hope you enjoy it as much as I did.  I am looking forward to having this for lunch several times this week!

1 comment:

  1. I kinda read random posts, and just came across this one. Would you mind linking this at with my 5 meal chicken? It sounds really yummy!


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