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    Winter White Chicken Chili

    Wednesday, December 7, 2011

    I'm sure y'all have heard all about the Santa Anna winds we've been experiencing. It's made our California days and nights unusually blustery.

    If I'm to be frank, it's just plain freezing.

    And when it's this cold there's only one thing to do: cook chili.

    But this isn't just any chili. It's your Southern Lady's winter white chicken chili. It has some heat, but unlike its molten red counterpart, this dish is lighter, leaner, and doesn't leave you feeling quite as heavy afterwards.

    I guarantee you'll enjoy this refreshing take on one of Winter's more popular dishes.


    The Southern Lady's Winter White Chicken Chili

    - 1 roasted chicken from local market
    - 1 diced yellow onion
    - 2 tbsp minced garlic
    - 1 1/2 cans chicken broth (I prefer Swanson's fat-free flip-top for the purpose of re-sealing)
    - 1 can green chili peppers (optional if serving to children)
    - 2 cans great northern beans/cannellini beans rinsed and drained
    - 1 can great northern beans/cannellini beans rinsed, drained, mashed
    - 1 tsp. cumin
    - 1 tsp. oregano
    - 1 tsp. cayenne pepper (feel free to cut back on this if you're serving to children)
    - 1 tbsp vegetable oil

    The easiest thing to do is to buy pre-raosted chicken from your market. You're welcome to roast your own, of course, but there's no harm in buying one already prepared. Simply take the meat from the chicken and shred. Place in a bowl and set aside.


    Prepare your beans as indicated above and set aside.


    Once your onions are diced, heat the oil in your large pot over medium. Add the onions and garlic, cooking until onions are wilted and tender. Add the chicken.


    Once you've stirred things around, add your chicken broth, green chile peppers (optional), cumin, oregano and cayenne pepper. Bring this to a boil.


    Looking at this makes me ravenous. I love it when a meal comes together!

    After your chili is bubbling away, reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.


    You'll notice as your chili cooks the broth will turn a creamy color thanks to the mashed beans.


    It looks even creamier when you put in a bowl, add a dollop of sour cream and shredded cheese. Eldest may have had three dollops last night. I lost count after two.


    And because I couldn't leave well enough alone and needed a little something extra, we added corn.


    Not only did it give the meal some crunch, but it took the chili to an entirely new dimension of delicious.


    Plus, it made our bowls look so sunny! We were completely warmed inside and out. I didn't bother to make it look pretty when I went back for a second bowl, though, as some things are meant to be savored, and others, devoured.

    And this bowl was devoured.

    I hope you'll give this chili a spin around your cooktop. It's very easy, lighter than most chilis, and best of all, super delicious!

    Let me know how it turns out for you!

    2 Responses to “
    Winter White Chicken Chili

    Casey said...

    looks delish! I am trying to make more soups this year, and I am going to have to add this one to my list to try. I will make a lot and freeze it for sure! thanks for the great recipe!

    Jennifer Fulbruge Bradford said...

    I made this for dinner again tonight and thought of you. You always post great recipes and this is one of our family's favorites (this and the pumpkin cupcakes).