Homage

By popular demand, here is Abbie’s recipe for white chicken chili. Take it from me – it is delicious! (This coming from a girl who is not normally a fan of chili…)

White Chicken Chili

4 boneless, skinless chicken breasts–cooked and shredded (when cooking, place on baking sheet, sprinkle with salt & garlic powder, and bake at 350 for 25 min or until no longer pink–then shred to prepare for chili)

5 C water

2 Tbsp salted butter (real deal, no fake-o schtuff)

1 large yellow onion, chopped

2 celery ribs, chopped

1 jalapeno pepper, seeded & minced

3/4 C all-purpose flour

3 (16 oz) cans great northern beans, drained

2 (4.5 oz) cans chopped green chiles

1 C chicken broth

1 Tbsp cumin

1 bay leaf

1 tsp salt

1/8 tsp red pepper flakes

1/4 C fresh cilantro, chopped OR 1 Tbsp dried (not, not, not the same as fresh though)

–Melt butter in large dutch oven (or soup pot).  Saute onions, celery, & jalapeno over med heat until tender (about 3-5 min).

–Add flour & 1/4 C of the chicken broth to saute mixture and stir evenly with wooden spoon until mixed thoroughly.  Once flour is evenly distributed throughout, add rest of ingredients through red pepper flakes (not cilantro).  Bring to a boil, boil 5 min, then turn heat to low and let simmer until thickened, stirring occasionally.  Add cilantro just before serving.

–Serve garnished with a dollop of sour cream, shredded cheddar cheese and/or freshly minced chives

As J said – perfect comfort food!

Hope you’re not chilly,

Tags: Ladies Nights, Me So Hungry Sometimes, Recipes