Sun 10 Feb 2008
It’s time for a recipe. Lately, between playing free rice and writing my novel (I’m actually using my outline and writing five pages a day), I’ve been been reading recipes and trying to come up with the perfect white chicken chili.
I’m ready to share this one, although if you make it, you should feel free to make alterations to it. Every time I make it, I love it more than I did the last time, and I suspect that’s because I never make it the same way twice.
1 tablespoon canola oil
2 pounds cubed boneless, skinless chicken breast
2 chopped onions
2 cups of chicken broth
3 cans of chopped green chile peppers (when I gave this recipe to my friend Leslie, I mistakenly said “3 cans of chopped jalapeno peppers, and nearly killed off several of her family members, for which I apologize)
3 14.5 oz cans of cannellini beans
clove or so of minced garlic
1 tablespoon of ground cumin
1 teaspoon crushed red pepper
1 tablespoon of smoked paprika
2 teaspoons chili powder
cream of chicken soup
bag of frozen corn (if you can get the Trader Joe’s roasted corn, that’s the best)
some dollops of sour cream (I like a lot of it)
In a large skillet over medium-high heat, brown the onions until translucent and then add the chicken, stirring occasionally until all the pieces are evenly brown. Set aside.
In a Dutch oven, over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in the cans of cannellini beans, corn, garlic, cumin, crushed red pepper, smoked paprika, and chili powder. Stir in the chicken and onion mixture.
Let cook for a long time, at least a half hour, and then add the cream of chicken soup.
I usually put the sour cream in it after it’s cooked, although if it seems to need thickening, I add more. I apologize for the can of cream of chicken soup. I usually hate recipes that call for canned soup, but once I made this recipe and left it out, and…well, it didn’t taste as good. I’m sorry to say this, but it’s true. I suppose a more ambitious person could create their own cream of chicken stuff that would be just as good, but this recipe has the advantage of being quick, easy, and tastes wonderful on a cold evening. And it’s even better the next night! And by the third night, it’s the best thing you ever put in your mouth!