“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” -Edith Sitwell
I hope you all enjoyed a lovely and wonderful in every way kind of Christmas, if you celebrated. We had our usual family of 4 cozy, casual Christmas, which we love. The cookies and treats are behind us (literally and figuratively-lol) and it's time to get back to sensible eating and looking ahead to the new year. It has been really quite cold here in Northern Colorado lately. Our night-time temps are single digits and the day- time highs have only been in the 20's for a week now. This kind of weather makes me want one thing and one thing only, something soupy and piping hot. So I made a double batch of White Chicken Chili to eat now and to freeze for later. This recipe is in my most recent e-cookbook, 10 best Poultry Recipes. If you are looking for a bowl of something warm and comforting, look no further!
White Chicken Chili
1 3/4 cups diced onion
1 large bell pepper (red and/or green), stemmed, seeded and diced
1 Tablespoon, minced jalapeno, seeded and stemmed
2 teaspoon minced fresh garlic
1/2 cup roasted green chiles, diced*
1 rotisserie chicken, juice and meat(skinned)
1 1/2 cups chicken broth, approximately
1 c. crushed tomatillos or salsa verde**
1 cup chopped fresh parsley
1/4 cup chopped fresh cilantro plus more for garnish
4 1/2 cups canned great northern beans, with liquid
1 teaspoon dried oregano
1 teaspoon ground cumin
Kosher salt and coarse ground black pepper
1. In a large stockpot or dutch oven, heat 2 tablespoons of coconut or olive oil over medium heat.. When oil is hot, but not smoking, stir in onions, garlic, bell peppers and jalapenos pepper. Cook, stirring often, until veggies are wilted. Add in a pinch of kosher salt and coarse ground black pepper, cumin and oregano. Continue to cook, stirring for 2 minutes.
2. Into pot add beans with their liquid, roasted green chiles and tomatillos or salsa verde.
3. Into a glass measuring cup with spout, pour the juice from the rotisserie chicken (adds great flavor-but optional). Pour in enough chicken broth to measure 1 1/2 cups. Add to pot.
4. Stir in chopped parsley and cilantro. Bring to a boil. Reduce heat and simmer, partially covered, for 45-60 minutes, stirring occasionally. Add in more broth as needed (it should be thick, but not dry).
5. In the meantime, remove the meat from the rotisserie chicken (I use the breasts and thighs only, reserving drumsticks for a snack). Remove the skin and coarsely chop the meat.
6. Right before serving, stir in chicken meat and cook just until heated through. Taste and adjust seasoning as desired Serve immediately with a dollop of sour cream and a sprinkling of freshly chopped cilantro. Dig in!
* I buy and freeze roasted chiles from the farmer's market or roast my own and store them in the freezer, already stemmed and seeded. You can choose the desired heat you prefer by the choice of chiles you make. Canned fire-roasted chiles are a fine substitute. IF roasting my own for this dish I usually choose Anaheims for a milder spice.
** Canned , crushed tomatillos may be difficult to find in some areas. You can peel, blanch and puree your own fresh tomatillos or you can use purchased Salas Verde in place of tomatillos here.
This recipe is also great in a crock pot, cooked on low for 8 hours. Saute onions, garlic and peppers before adding them, along with all the other ingredients EXCEPT the chicken, into the crock pot. Stir in the diced chicken about 15 minutes before serving to allow it to heat through.
Be sure to visit my Amazon page here for my available cookbooks to date!