White Chicken Chili

TerriB16's Note:

My grandma gave me this recipe. She got it out of Southern Lady magazine. It was kind of spicy when I made it, if you don't like spicy I would substitute the peppers for just a green bell pepper. Also, it calls for chipotle chili powder and I used just plain. Any white bean would be good in this, I substituted one of the cans of beans for a can of hominy and added a can of corn. The directions listed are my quick method of preparing this chili!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 4 -6 chicken breasts , cubed
• 2 tablespoons oil
• 1 onion , chopped
• 2 jalapenos , seeded and chopped
• 1 poblano pepper , seeded and chopped
• 1 teaspoon dried chipotle powder
• 2 ½ teaspoons cumin
• salt
• 1 teaspoon ground coriander
• 2 tablespoons minced garlic
• 2 bay leaves
• 2 (15 ounce) cans navy beans , rinsed and drained
• 2 (15 ounce) cans cannellini beans , rinsed and drained
• 1 quart chicken broth
• 4 cups monterey jack cheese , shredded
• 8 ounces sour cream

Directions:

1. Heat the oil in a large pot and add chicken, onion, peppers, chili powder, cumin, salt, coriander, bay leaves and garlic. Cook until chicken is cooked and peppers and onions are soft.
2. Add chicken broth and beans and boil about 10 minutes.
3. Removed bay leaves and stir in cheese and sour cream, heat until cheese is melted.

Reviews

[Sydney Mike]

There were just 2 of us to devour this chili, so I did cut the recipe in half ~ Two extremely happy campers here enjoying it, for sure! I did make 2 changes: First I used a milder green chili pepper instead of the jalapeno, & yes, I realize that lots of people think of the jalapeno as mild, but still . . . ! And second, I cut the cumin back to a little less than 1 teaspoon (for the half-recipe that I made)! Thanks for sharing a great keeper of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]