We got our first real snowfall of the season this weekend. Not a ton of snow--just enough for DH to break in the new snowblower and to dust everything with a pretty coating of white. And just enough to make my White Chicken Chili the perfect dinner for today :-) I've run the recipe before on the blog, but thought it was a good time to run it again. I added my notes for what tweaks I made today.
White Chicken Chili
2 tablespoons olive oil
1 cup onions, chopped
1 cup green pepper, chopped
2 tablespoons pickled jalapeno (comes in a jar in the Mexican food aisle), chopped (NOTE: I didn't have any of that on hand today, so I used a small can of diced green chilies)
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt (or regular; I just prefer to cook with kosher)
2 cups chicken broth (I used the homemade broth I make)
1 cup onions, chopped
1 cup green pepper, chopped
2 tablespoons pickled jalapeno (comes in a jar in the Mexican food aisle), chopped (NOTE: I didn't have any of that on hand today, so I used a small can of diced green chilies)
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt (or regular; I just prefer to cook with kosher)
2 cups chicken broth (I used the homemade broth I make)
2 15-ounce cans Great Northern beans, drained
1 pound cooked chicken, shredded (I didn't have any already cooked, so I poached a couple breasts in some water seasoned with salt and pepper)
1/2 cup whipping cream (I use half and half)
Heat oil in a large pot (like a Dutch oven) over medium-high heat. Add onion, green pepper and jalapeno. Saute about 4 minutes, until soft and onion is translucent. Add garlic and spices. Cook for one minute. Add broth and bring to a boil. Add vegetables, then reduce heat to a simmer and cook until vegetables are tender. Add beans and chicken and cook for 10 minutes. Stir in cream and cook until heated through.
1 pound cooked chicken, shredded (I didn't have any already cooked, so I poached a couple breasts in some water seasoned with salt and pepper)
1/2 cup whipping cream (I use half and half)
Heat oil in a large pot (like a Dutch oven) over medium-high heat. Add onion, green pepper and jalapeno. Saute about 4 minutes, until soft and onion is translucent. Add garlic and spices. Cook for one minute. Add broth and bring to a boil. Add vegetables, then reduce heat to a simmer and cook until vegetables are tender. Add beans and chicken and cook for 10 minutes. Stir in cream and cook until heated through.
Shirley
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