Saturday, January 21, 2012
White Chicken Chili
Chili is a staple dinner at our house because it's a filling gluten-free food. This is the best white chicken chili. We usually eat our chili with tortilla chips instead of corn bread. Everyone who has tried it loves it, including my two-year-old. My mom calls me nearly every week to ask "How do you make that white chicken chili?" Now I'll be able to say "It's on the blog, mom"
3 chicken breasts cooked and shredded
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 large onion
3 jalapeno peppers
1 can pinto beans drained
1 can cannellini beans drained
1 can great northern beans drained
2 quarts chicken stock
1 Tbsp. ground cumin
2 tsp. Mexican oregano
2 tsp. garlic powder
salt and pepper to taste
1. Season chicken breast with salt, pepper, and garlic. Bake at 350 for 30 minutes or until thoroughly cooked. Let the chicken cool then shred with two forks.
2. Chop all peppers and onion. Saute with tsp. olive oil in a dutch oven or soup pot over medium heat for 15-20 minutes until softened.
3. Add seasonings: garlic, Mexican oregano, cumin, salt, and pepper. Stir to incorporate.
4. Add drained and rinsed beans
5. Add shredded chicken
6. Add chicken stock until contents are covered.
7. Bring to a boil and let chili simmer uncovered stirring periodically. Some of the smaller beans will break apart into the chili making the consistency thicker, while the larger beans will remain intact.
8. Let the chili simmer until you are ready to serve. Top with cheese, sour cream, or cilantro.
This chili is great from the freezer. I often make two pots of this chili, eat one for dinner and put the extra into meal size servings in the freezer for another night. This makes a great gluten-free and dairy-free meal if you leave off the toppings and just eat as is.