Sunday, May 18, 2014

White Chicken Chili

DB~ has been on a roll lately.  This one was an instant-favorite and will be put in the semi-frequent rotation.

First, I sauteed a clove of garlic with some white onion in olive oil.  I added some salt, pepper, and cumin once they were soft.  Next, I added one can (2 cups) of chicken stock to the pan along with one can (drained) of navy beans.

While that was simmering for about 15 minutes, I cooked a chicken breast that I lightly seasoned with chili powder, salt, and pepper.  When it was cooked, I shredded it up into thin shreds that would be capable of absorbing liquid.

After the beans and stock had simmered for 15 minutes, I added 1/2 jar of salsa verde to the mix and got that simmering.  Once that was complete, I tossed in the shredded chicken to mingle for 5 additional minutes.

In those 5 minutes, here's the accouterments that I prepared to go in each serving bowl:

  • Chunk of avocado
  • Cilantro leaves
  • Sour cream dollop
I ladled the white chicken chili into each bowl and put the cilantro leaves throughout, the avocado on the side, and the sour cream on top.  It definitely had some kick, thanks to the salsa verde, but we loved it.  It was much better than a typical, heavy ground meat based chili.

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