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!
fresh cilantro

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!


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