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White Chili a.k.a. Crack Chili

Posted Dec 16 2010 12:00am

As soon as I saw Jenna feature Beth’s White Chili , I immediately knew that I wanted to try it. I had it on my ‘to make’ list for the longest time and finally got around to making it last week.

Oh.My.Gawd.

I have never had something that tasted so good. This is seriously the holy grail of all food. Each night, I would enjoy a bowl for dinner. And then I would go back for seconds. And then, if I could manage it, I would roll myself back into the kitchen, and I would have thirds. Hence my name for it, Crack Chili.

Naturally, this recipe immediately went back to the top of ‘to make’ list and this time I managed to show enough restraint to take pictures before slurping down the entire bowl.

The best thing about this recipe? It’s the easiest thing to make in the entire world! Once you get your chicken and onions diced, over half the work is done!

  • 1 Tbsp oil
  • 1 lb chicken, diced
  • 1 onion, chopped
  • 2 cans Cannellini beans
  • 2 4 oz cans diced green chilies
  • 14.5 oz chicken broth
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 2 garlic cloves, minced
  • 1/2 cup half & half
  • 8 oz sour cream
Heat oil in a large pot over medium heat. Add the chicken and onions and cook for approximately six minutes, or until the chicken is no longer pink on the outside. Add the garlic and cook for another three minutes. Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes. Remove the pot from the heat and add the sour cream and half & half and stir until well blended.

My only change to the recipe was to cook the chicken and onion in a separate pan before adding it to the pot with the garlic, spices, and chicken stock. The first time I made this, I cooked the chicken directly in the pot and found that I had little oil lipids sitting at the surface of my chili at the end. While it tasted great, it didn’t necessarily look the best. Cooking the chicken in a separate pan this time helped me keep any excess oil from getting into my chili.

Also this time around, I doubled the recipe. No, I’m not that addicted to it. I’m actually making it to bring into my work’s potluck lunch tomorrow! Let’s hope I’m a little bit more coordinated than Kevin and don’t have issues carrying it in.

Jenna suggested topping the chili off with a little shredded cheese and sour cream, but I found the chili to be plenty rich enough on its own, plain. However, a little cheddar cheese on top does make it look pretty!

I also wanted to bring something else to go along with the chili and debated for a long time between tortilla chips and bread. Thankfully Kristin shared her pumpkin cornbread recipe just in time to save me from my dilemma! I followed her recipe exactly, but added in about a teaspoon of honey and half a teaspoon of nutmeg. For the purpose of a potluck lunch, I turned them into mini cornbread muffins so they would be easier to eat. Cute, right?

I have a feeling that this will be a big hit tomorrow!

What’s your favorite dish to bring to a potluck meal?

I’m all about comfort food. I usually will bring baked mac n’ cheese, but decided to shake it up a bit this year with the chili.

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