The photo above was taken Monday, November 11. It was sunny and 60F here in SE Wisconsin and my Tamara David Austin rose bush still has some beautiful last blooms. Chilly and blustery the past two days but the forecast for this Sunday is sunny and 61F again! What an amazing fall it has been but I know the weather will soon return to more seasonal temperatures.
My husband and I recently returned from a short, but wonderful, vacation to Georgia to visit dear friends. We had so much fun together cooking and playing golf. After a trip, it takes time to unpack, unwind and recoup, so a simple but satisfying dinner was needed when we returned.
A large rotisserie chickens provided enough for a simple meal the first night home and I saved the breast to make this white chicken chili the next day. You can top the chili simply with diced avocado, or make it really ‘especial’ and sprinkle some Cheddar-Jack cheese on top with some freshly chopped parsley or cilantro for color (my parsley is still growing strong outdoors). A squeeze of lime juice, sour cream, chopped black olives, salsa, etc., etc., etc., You get the idea!
Don’t forget the tortillas! The original recipe calls for lining the soup bowl with a tortilla and adding the hot chili over the top. I prefer scooping a spoonful of chili onto the tortilla for a delicious bite. Of course this is totally optional but so delicious.
I originally published this recipe in 2009 – and the photos were not great. So here it is again with a new look. This time, I added some chopped kale for a healthy update.
Chili Blanco Especial
1 pound dry White Northern beans
5-1/4 cups chicken stock or broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
1 7-ounce can diced green chilies (or 2 small 4 oz cans)
5 cups diced cooked chicken breast
1-3/4 cups chicken stock or broth (I use less for a thicker chili)
8 flour tortillas
Place dried beans in a large bowl. Add enough water to cover beans by at least two inches and soak overnight.
The next day, in a large soup pot, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for about 5 hours, or until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1-3/4 cups chicken broth. Add chopped kale at this time, if using. For a spicier taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla or serve tortillas on the side. Add hot chili and serve with the suggested condiments for a very special chili.
Flavors are enhanced when this chili is made 1 day ahead.
Serve with any of the following condiments:
Shredded Monterey Jack cheese
Chopped black olives
Chunky salsa or diced tomato
Wedge of lime
Chopped cilantro or parsley