Chef 101 Humpday: White Chicken Chili by Diane Ghilardi
Eve, this is a family favorite and great to make for a big group. When we had our family reunion people couldn’t get enough of it.
White Chicken Chili
1 onion, chopped
1 Tbsp olive oil
chopped garlic to taste
1 15 – 16 oz can hominy, rinsed & drained
2 15 – 16 oz cans Great Northern beans (I use 1 can canellini beans and 2 cans navy beans)
1 large can chicken broth
cooked chicken breast strips
4 oz can diced green chiles
½ tsp cayenne
¼ to ½ cup lime juice
fresh cilantro to taste
ground cumin to taste
ground black pepper to taste
shredded Colby jack or Monterey jack cheese
bottled green salsa
tortilla chips/lime is good!
Cook onion in hot oil over med heat for about 3 minutes. Blend 1 can of canellini beans with some of the chicken broth for a thicker broth. Stir in all ingredients except salsa, tortilla chips, cheese and some of the cilantro. Cover and bring to a boil over high heat, stirring occasionally. Serve topped with the cheese, salsa, crushed tortilla chips and fresh cilantro.
Makes 6 servings
I paired the recipe above with Chateau du Rouet Rose (see bottle review on this blog) while Diane suggests: Halter Ranch, still my favorite rose. It was even featured in last month’s Sunset Magazine.
This is how mine looked:
How did it taste? I told Eddie it was the best Chili I’d ever made, to which he responded, da dum dum, it was the only Chili I’d ever made.
But the lime juice, 3 cloves of garlic I used, cilantro, Hominy (corn without the germ, really?) and Great Northern Beans (a flavored bean between the kidney and pinto?) titillated the old taste buds. Topped with the lime chips and cheese = wowza!