White Chicken Chili
3 cups cooked chicken, cubed or shredded (or all the meat pulled from a cooked rotisserie chicken)
1 Tablespoon minced garlic
1 cup onion, chopped
1 4oz can diced green chilies
3 cans (15 oz each) Great Northern Beans, rinsed, divided
2 teaspoons olive oil
3 cans (14 1/2 oz. each) chicken broth
2 TBS McCormick’s Tex Mex seasoning, or other southwest seasoning
1/4 cup lime juice
1 tablespoon corn starch
1 tablespoon cold water
Serve with shredded Monterey jack or cheddar cheese, sour cream and tortilla chips
Saute onion and diced green chilies 4-5 minutes or until onion is tender. Add the minced garlic and saute another minute. Drain 1 can of the beans and mash to make a paste using a fork or food processor, adding some of the chicken broth to make mashing easier. Combine mashed beans and the Southwest seasoning, then add to the onions, pepper and garlic.
Put this mixture in the crock pot. Add Chicken, 2 remaining cans of beans, chicken broth and lime juice. Cook on low for 4-6 hours. In the last hour, combine corn starch and water in a small dish. Add to the chili to thicken.
Chili may also be cooked in a pot on the stovetop instead of a crockpot. After adding all ingredients, bring to a boil, then reduce to simmer for about an hour. Add the cornstarch mixed with cold water and continue simmer for another half and hour or so.
White Chicken Chili for a Crowd
30 cups cooked chicken, shredded or cubed (meat pulled from 8 rotisserie chickens is delicious and easy – they were $4.98 each at Sam’s Club this week)
1/2 cup minced garlic
10 cups diced onions
40 oz diced green chilis
4 #10 cans Great Northern Beans, rinsed and drained
Olive or canola oil to saute onions
8 cans (49 oz) chicken broth
1 1/4 cups McCormick’s Tex Mex seasoning (10 1.25oz packets) or other southwest seasoning mix
2 1/2 cups lime juice
2/3 cup cornstarch
2/3 cup cold water
Puree one can of the beans to make a paste. Saute the onions with the green chilis until onions are tender, adding the garlic for the last couple of minutes to keep from burning it. Add bean paste, tex mex seasoning, onion mixture, chicken broth and lime juice together into large pots on the stove. Bring to a boil, and reduce to simmer. Add shredded chicken, the rest of the beans and the lime juice. Continue to simmer for at least an hour. Mix the cornstarch and water, adding to the chili to thicken slightly. Continue to simmer for another 30 minutes or more.