Thank you to those who voted in yesterday’s poll! The results were overwhelmingly in favor of the chicken chili.
Here’s how it turned out:
Everyone enjoyed it. Here’s the recipe…
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 4 chicken breasts, cubed
- 1 packet white chili seasoning (the one I used was from McCormick)
- 1/2 serrano pepper, seeded and chopped very finely
- 64 ounces chicken broth
- 1/2 cup flour
- 1 – 28 ounce can diced tomatoes
- 1 cup half and half
- 2 – 14 ounce cans white beans (cannellini or great northern)
- 8 ounces pepper jack cheese, grated
To a large skillet add the olive oil. Saute the onion and garlic over low heat, until the onion is transparent, about 5 minutes. Increase the heat to medium. Add the chicken, the seasoning packet and the serrano pepper. Cook chicken thoroughly.
To a large pot over medium-high heat, add the chicken broth. Whisk in the flour to help thicken the broth. Bring the broth to a boil to cook the flour. Add 1/2 of the can of tomatoes to the broth. Puree the other half in a food-processor. Add the pureed tomatoes to the broth. Add the half and half and reduce heat to low. Add the chicken and the beans. Allow the chili to simmer for 15-20 minutes before serving. Serve with grated cheese.
*In the interest of time, I took several shortcuts on the chili tonight. However, I would normally use fresh tomatoes, soak my own beans instead of using them from the can, and use homemade chicken broth. Try it if you have time!
Great for a cold night, cuddled up on the couch, watching a movie!