This morning was one of those "could go either way" kind of days in Washington. Although the weatherman said it wasn't going to rain, it looked pretty "iffy" to me. So, I decided to make soup, I love soup. Below is my recipe for White Chicken Chili.
I once made my White Chicken Chili for about 50 members of a sailing club for my dear friend Laura and her group. Originally I got it from another friend after she had served it, so it's not officially mine, other than that I added Garbanzo Beans to the mix for a twist. Laura called it "Shells famous White Chicken Chili" in her sailing news letter, so I'll take partial credit!
Great for a Crisp Day!! ( I make this on Halloween night and invite friends to stop in and have a bowl) You are welcome to stop by too!!! Or serve it for your own crowd anytime!
I am not an exacting Chef, I think part of the fun is making it a bit different each time!
Tablespoon or so cooking oil.
1 large onion /diced.
1 or 2 green peppers.
Garlic to taste: I use about 4 large segments smashed to smithereens.
Cook above until very lightly browned in a large soup pot. Then add:
3-4 cans Great Northern Beans (un-drained)
1 can Garbanzo Beans (drain these)
2 cans Chicken broth
approx 3 cups chopped cooked boneless chicken (I just use breasts, but your call And sometimes I cheat and just buy the pre-cooked Deli breasts or a whole deli chicken-a bit more $$$ but a time saver!)
1 small can green chilies
about 1/4 teaspoon Chili powder (your call, how spicy do YOU and your family like it?)
1/4 teaspoon ground cloves (Weird huh? But it adds a certain something!)
1/4 teaspoon turmeric
1/4 teaspoon pepper (white if you have it, otherwise fresh ground black works fine)
Simmer for about 3 hours.
HERE IS the Killer-it tastes fine without this BUT, prior to serving add 3 cups shredded Monterrey Jack Cheese. (I know, I know, but this truly makes it!)
Serve with Corn chips/salsa/ sour cream, whatevva!! But tasty just on it's own!
My family (and friends) fav! Bon Appetite!
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