I made “White Chili” this week. As I was making it, I wondered why it was called that. It isn’t white, at least not the way I make it. The chilies I used are actually green and the hint of red comes from the ancho Chili powder that I lovingly sprinkled in at the beginning. The only actual white was the Chicken Breast. So what is White Chili?
I asked the all knowing Google and found out that it is an American invention, possibly with origins in the south (not Southwest). It is called white because it uses chicken or turkey as its anchor. I also took a look at some of the competition and the images ran from creamy white to a rosy glow much like how mine turned out. What I came away with was that “White Chili” is whatever you want it to be. The constants are poultry and green chilies and it can go whiter with the addition of dairy or pinker with the addition of red chili powder. Oh, and it is really delicious with crumbled tortilla chips and pepper jack cheese.
My recipe began with bacon…never a bad start and followed with chicken breast, onions, garlic and that blush of ancho chili. Three green chilies joined in; jalapeno, green (canned), and poblano. I used cannellini beans, but any white bean would work. Chicken stock provided the liquid and I used Masa Harina to lightly thicken everything up. I ended it all with a good squeeze of lime juice and added Pepper Jack cheese and Tortilla chips to each bowl. delicious, quick and perfect for the fall like days we have been having.
- 1Pound Boneless, Skinless Chicken BreastCut in bite-size pieces
- 4Strips Thick Cut BaconChopped
- 2Tblsp. Olive OilDivded
- 1Tsp. Garlic Pepper SeasonigI use McCormick Grinder
- 1Quart chicken stock
- 1Large OnionChopped
- 5Cloves GarlicMinced
- 2 Poblano Chilis
- 14 Oz.Can Chopped jalepenosDrained and rinsed
- 17 Oz. Can Chopped Green ChilisDrained and rinsed
- 2-1/2Tsp Ground Cumin
- 1-1/2Tsp. Mexican Oregano
- 1Tsp. Chipotle Powder
- 2Cans Cannellini BeansDrained and rinsed
- 2-3Tbsp. Masa HarinaTo thicken, if needed
- Juice of 1/2 Lime
- 1-1/2Cup Jack CheeseShredded (for garnish)
- 2 Cups Tortilla ChipsHomemade or packaged.
- Heat a soup pot over medium high heat. Add 1 tablespoon olive oil and let it get hot. Add the bacon and chicken Sprinkle with the garlic & pepper seasoning and cook, stirring occasionally until the bacon and chicken are lightly browned, about 7 minutes. Remove from pot with a slotted spoon and drain on paper towels. Remove the drippings in the pan, but leave the brown bits
- Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until they are translucent 5 minutes or so. Add the drained chilies and the garlic and continue to cook for another 3 or 4 minutes.
- Heat poblanos under the broiler until well browned on all sides. Place charred peppers in a bowl and cover with plastic wrap. Allow to rest for 10 minutes or so. Remove the skin, stems and seeds and chop into small pieces. Add to pot with the canned chilis.
- Add the herbs and spices and cook for an additional minute or two. Add about 1/2 cup of the stock and stir to deglaze the pot. Return the bacon and chicken to the pot and add the rest of the stock and bring to a boil. Lower the heat and simmer 15 minutes.
- Add the drained beans and cook until heated through. If the chili seems a little thin, mix the masa harina with a little of the chili liquid and stir back into the pot. Simmer until the chili thickens slightly and everything is happily hot. Serve topped with the cheese and tortilla chips.
- To make Tortilla Chips: Heat oven to 350 degrees. Spray a large cookie sheet with Olive Oil Cooking spray. Tear or cut 3-4 tortillas of your choice into strips. Lay in a single layer on the cooking sheet and spray with the olive oil cooking spray. Sprinkle lightly with coarse salt. Bake 10 - 12 minutes, turning half way through. The chips should be golden brown and crisp.
This post first appeared on Mama D's Kitchen Of Love | Follow My Adventures As, please read the originial post: here
