Happymomof4 originally posted this recipe in What's for Dinner January 2009.
White Chili
Ingredients:
2 green onions, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
2 garlic cloves, minced
1-1/2 teaspoons plus 1 tablespoon butter or margarine, divided
1/4 teaspoon rubbed sage
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon all-purpose flour
1-1/4 cups chicken broth
2 tablespoons milk
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Shredded cheddar cheese
Directions:
In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned.
In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving. Yield: 2 servings.
Kell originally posted this recipe in What's for Dinner January 2009.
WHITE CHILI
2 c. chopped onion
2 minced garlic cloves (I use more)
1 Tbsp. olive oil
2 drained 15 oz cans white beans
14.5 oz. can chicken broth
1/2-1 tsp cumin
2 4oz cans diced green chiles
2 Tbsp. Italian seasoning
4 c. cooked chopped chicken breast (if I have no cooked chicken on hand, I poach the breasts and use the cooking liquid as a substitute for the broth)
1 c. shredded Montery Jack cheese (I use 1.5 approx.)
chopped fresh cilantro
1/3 - 1/2 c. cream
Saute onions and garlic in oil until tender. Add cumin and chiles and cook until they start smelling great. Then add the beans, broth, and season ing. Bring to a boil and simmer ten minutes. Stir in chicken and heat through. Add cheese and cream and heat through (don't boil or it may curdle.) Top with chopped cilantro.
Thank you! Minny, when you get canned roasted green chiles ..... they are not all hot, some are mild also. The brand that I purchase has a little thermometer on the label that shows (and tells) if they are hot, medium, or mild chiles. The flavor is so good. If it's just the hot that you don't like, you may want to consider one can of the mild. I think leaving them out totally would really leave something to be desired in the taste of the finished product. Let me know what you think when you try it (even without)
__________________ "Life is too short to wake up in the morning with regrets, so love the people who treat you right, forget about the ones who don't, and believe that everything happens for a reason. If you get a chance, take it. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it." ~ Anon. ~~ Kell ~~
Kell, it's just not the hot stuff that bothers me... it's anything spicey! If I eat anything like that my acid reflux really flares up. I love pizza but only eat 2 small peices cuz it causes the acid reflux to flare up. Spaghetti, chili, & anything that is spicey hurts me so much, I just don't eat it.
Congrat..... Kell.
I love anything with beans in it.
Minny....I cannot eat anything hot like chilies either. Tomato does not bother me add it to everything. Good recipe.
______
Sueanne
__________________ *~*~ The secret to happiness is not to get what you want, but to want what you already have.~ *~*
Sueanne, I'm glad I'm not the only one that can't eat chilis & spicey things. Everyone here thinks I'm weird cuz they eat it all the time. When they have DH's Christmas party for work, they always have it at a restruant that only serves the Mexican dishes & I can't eat anything because of the spicey & hot stuff they serve.
