Tuesday, December 1, 2015

White Chicken Chili - Cooking with Kristin

I really love chili. I have my favorite red chili, I See the Stars Chili, and my favorite vegetarian chili, Slow Cooker Sweet Potato and Black Bean Chili, and this is probably my favorite chili overall, White Chicken Chili.  

I've probably mentioned my favorite cooking blog, The Culinary Couple, on here a million times, so really, you should probably just go start reading about Emily's adorable family and the amazing food she cooks instead of letting me be a fangirl about it all the time. But this is another one of Emily's recipes that really blows it out of the park.

We probably make this at least once a month, and it has enough that we can each have at least two lunches from it afterward. It's everything a chili should be: thick and hearty, a little spicy, and completely delicious! With winter on its way, this is the perfect food to enjoy on a cold night, maybe with a tasty winter ale.

White Chicken Chili (Adapted from The Culinary Couple)
  • 1 Tbsp extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 lb smoked sausage, diced (this is like Hillshire Farms brand, in case you're like me and never buy meat)
  • 2 large onions, chopped
  • 6 cloves garlic, chopped
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 2 cans (15 oz) great northern beans, drained and rinsed (or substitute more cannellini beans if necessary)
  • 1 can (4.5 oz) diced green chiles
  • 3 tsp ground cumin
  • 2 tsp pepper
  • 1/4 tsp cayenne pepper (or less if yours is very strong, like mine)
  • 1 box chicken broth (or 3.5 cups of water - it'll still taste just as good!)
  • 4 Tbsp cornstarch
  • 4 Tbsp water
  • Monterrey Jack cheese, sour cream, and/or tortilla chips for garnish

Add olive oil to a medium pot and cook the chicken over medium heat until it is cooked through, about 5 minutes per side. Remove from the pot and set aside.

Add onions and garlic to the pot and cook until the onions are translucent, about 5 minutes. Add the smoked sausage and cook for 3-5 more minutes.

As the onions, garlic, and sausage are cooking, chop the chicken into bite-size pieces. Add the chicken pieces back to the pot, along with the diced green chiles, cumin, pepper, and cayenne pepper. Stir everything together and cook for 1-2 minutes.

Raise the heat to high and add chicken broth/water and beans. Bring the pot to a boil.

While you wait for the chili to boil, mix together the cornstarch and water in a small bowl. Add this mixture to the chili, turn the heat down to medium, and simmer everything until it reaches desired thickness, about 20 minutes. It will look really liquid-y until you add the cornstarch and let it simmer, but it thickens up beautifully.

Garnish with cheese and sour cream and serve with tortilla chips for dipping.

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