Tuesday, May 25, 2010

white chicken chili recipe

was just chatting about recipes w/ a friend and realized that i have talked about this recipe, even photographed a bowl of it, but haven’t ever posted it on here. what a shame, because it’s one of my family’s absolute favorites! i got the recipe from my betty crocker cookbook, and it’s one of the first things i ever made for dave and i after we were married. i even have the date written down next to the recipe and a smiley face, indicating we liked it. =)

i actually don’t mess with this recipe too much, so here goes… i usually make a double batch so i can freeze some and still have leftovers. it freezes really well, so it’s a nice thing to have on hand.

  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 clove of garlic, finely chopped (or pressed)
  • 4 cups of cooked chicken (chopped, cubed, shredded, whatever – sometimes i just throw in a couple of the cans of chicken they sell in a 6 pack at costco, if i have them on hand and don’t have any cooked chicken handy) you could also use turkey
  • 3 cups chicken broth (i generally use more… more like 3 cans, if i’m using cans)
  • 2 tablespoons chopped fresh cilantro (i probably use more – or i use the frozen cubes from trader joe’s if i don’t have fresh… but fresh is better)
  • 1 tablespoon dried basil leaves
  • 2 teaspoons chili powder
  • 1/4 teaspoon cloves
  • 2 cans great northern beans, undrained (these can be tough to find – i get them at qfc and buy lots when they’re on sale. you can also get dry beans and prepare them yourself, or cans of navy beans work fine too)

1. melt butter in a large pot over medium heat. cook onion and garlic in butter, stirring occasionally, until onion is tender.

2. stir in remaining ingredients. heat to boiling; reduce heat to low. cover and simmer 1 hour, stirring occasionally.

the recipe says to serve it with tortilla chips… we prefer bread. fresh sourdough is best for ripping and dipping, we think. YUM YUM YUM! you won’t be disappointed in this recipe!

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