Friday, September 10, 2010

White Chicken Chili

There are a lot of different things I love about fall...sweatshirts, pumpkin spice lattes, and soups!!!!

You know, the kind of soup that makes your toes curl and puts a smile on your face. Well white chicken chili is one of those soups! I look for the slightest dip in temperature, just so I have an excuse to make it.

Plus it taste just as good the next day;)


Here are the things that you will see in this soup. One thing I like to use is a rotisserie chicken because it's already cooked and ready to shred and it is so tasty. But if you want to cook your own chicken and then shred it...well that's just fine and dandy too. So shall we get started?


Melt your butter in a pot on medium heat, then add your onion, red pepper, and green pepper.


While your onions and peppers are getting nice n tender in a bath of butter, it would now be a good time to shred your chicken if you haven't done so yet. Two forks work the best or if you don't want to dirty up two forks...two hands work just as well (I have come to the conclusion that my hands are my best utensil).



Once your onions and peppers are all tender, go ahead and drain your pinto and navy beans and then dump them in the pot, because it isn't a party until the beans show up.



Next comes your heavy cream...Oh yeah this is going to be good!



Then add some chicken stock...



Once you mix in the heavy cream and chicken stock...it is time for your shredded chicken to join in on the fun.



After the chicken you can add in the green chilies....don't you like how I displayed the can for you....watch out Vanna White here I come.



Oh mercy here comes the heart and soul of this delicious soup....the cayenne pepper! Note: If you are like us, we like our chili to have a little kick..but if you are faint hearted and don't like the heat....start by putting in a 1/4 tsp instead of a 1/2 tsp and then add from there.



Isn't that a wonderful site...add the rest of your seasonings..cumin, salt, black pepper and the secret spice...NUTMEG



To add some thickness to this chili..add some water to 2 tbs of flour in a separate bowl and stir till smooth....then add it to the pot.




Oh man....it's almost ready...just bring the chili to a boil, then reduce heat and let simmer for about 20-25 min



I like to serve my chili with some shredded pepper jack cheese...cause everything is better with CHEESE!


Just another point to show you how everything is better with CHEESE!!!!



Here it is....a hearty yummy bowl of White Chicken Chili...with some french bread on the side:)


Here's to keeping warm this Fall!

Recipe: White Chicken Chili

3 tbs butter
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 can of navy beans, drained
1 can of pinto beans, drained
1 1/2 c. heavy cream
3 c. chicken stock
3 c. shredded chicken
1 4oz can green chilies
1/2 tsp cayenne pepper
1 tsp ground cumin
1 1/4 tsp salt
1/4 tsp nutmeg
black pepper to taste
2 tbs flour
optional: shredded pepper jack cheese and french bread on the side (with butter of course).

6 comments:

  1. Everything is so awesome about this.
    You should publish a book something!!!!

    Ellen

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  2. Oh, girl...you've inspired me...I'm making this THIS week! Thanks for sharing.

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  3. I miss the White Chicken Chili and hanging out at my house in Jenison with everyone on Sundays!

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  4. My Wife and I made this and i have to say this is an awesome recipe. i liked it so much i had it for diner 3 days in a row. Keep it up!!

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