White Chicken Chili
Well folks the weather is finally turning for us here in Denver. Took long enough. Judas! With the brisk temperatures of fall descending upon us I could think of no better meal to prepare than a little chili. I did NOT dash straight for the finale and cook up your classic red meat chili, mind you. Because we haven't seen the snow fall just yet I opted for a 'milder' version of the heart-warming masterpiece. The white chicken version says, 'Hey, we're ready for chili. Just not 3 lbs of ground beef ready.'
So here's the lowdown. Ingredients and steps below. And remember! I am no where CLOSE to a celebrated cook. I just dick around in the kitchen until I figure out what I can get away with that's edible for my wife and any guests who are willing to roll the die of hunger!
- 1 lb of chicken (maybe a bit more if you like that bowl thick)
- 2 jalapenos
- 1 Serrano chili
- 1 yellow onion
- 3-4 garlic cloves diced up
- 1 15oz can of white beans (Great Northern, Hominy, whatever you want)
- 1 15oz can of Garbanzo beans
- 3-4 cups of chicken broth/stock
- 1 lime
- plain Greek yogurt
- 1-2 avocados
- red chili flakes
- salt & pepper
- chili powder
Cook up the chicken in a pan with heated up olive oil or buy the cooked rotisserie and shred it. Dice up the onion, garlic, jalapenos and Serrano and toss into a pot with olive oil. Heat up and stir occasionally until soft. Pour in the chicken broth and your white beans of choice and bring it all to a boil. Add in the shredded chicken and any/all of the spices you deem fit for your mix. Typically it calls for about a teaspoon of each with the salt & pepper to taste.
Take a half of your lime and squeeze that juice into the pot. Stir from time to time and let simmer. I let it sit for up to a half hour before I served.
Top your chili with yogurt, chopped cilantro and avocado. We prefer crushing up some blue corn tortilla chips and sprinkling over the top as well.
Enjoy! Or don't. We did. I think you will, too.