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This isn’t so much a chili recipe, as much as it’s a Tex-Mex flavored chicken soup.  It’s slightly modified from the recipe in The Big Red Cookbook from Betty Crocker.

I opted out of the beans as mine don’t eat them anyway.  And, I doubled the recipe, which worked fine.  The cooked chicken was half leftover from the roasted chickens a week back (I had planned for all of it to come from this but we ate more chicken initially than I thought, which is fine.) and half from a store-bought rotisserie chicken.  You could also add back in the hot sauce I omitted (1/4 tsp).

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Our sides were scallions, tomatoes, cheddar cheese, sour cream, and corn muffins.

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White chili
1 Tbsp vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 Tbsp fresh cilantro, chopped
Juice from two limes (2 Tbsp)
1 tsp ground cumin
½ tsp dried oregano leaves
¼ tsp salt
1 can (11 ounces) whole kernel corn, drained
1 can (15-16 oz) great northern beans, drained
1 can (15-16 oz) butter beans, drained
2 cups chopped cooked chicken

  1. Heat oil in 4-qt Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.
  2. Stir in remaining ingredients. Heat to boiling; reduce heat.  Simmer uncovered 20 minutes.
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