Chili!: White Chicken Chili
I have to be honest with you - there are very few times I go into the kitchen with doubts about what I will create. I typically am familiar with dishes before I make them, or I just have confidence that what my hands touch will be tasty in the end (this whole blog is my receipt). But in moments when I am not so sure, I feel stressed in my happy place. It makes my kitchen feel way bigger than it is...it almost feels like a new space...like it is a place that I am not much welcome.
This may seem melodramatic, but it’s the truth. I have had so many wins in this space, so when I am lacking this confidence I just don’t want to be bothered. In those times I will usually muster up the courage to make something I know I will kill. By making a dish or meal I know I can do, I am reminded that I can do more. For me, that means ramen or grilling some chicken for a salad. For you, it could be as simple as a sandwich or as big as a favorite soup. But whatever you do: try pushing past the lack of confidence and tackle that intimidating meal. Even when the new meal is a fail, I am happy that I did it and am determined to do it better the next time.
With that said, I was not the most excited to enter my kitchen to cook this recipe. Outside of being skeptical that chili could be white, I had never tasted this variation. The lack of color in this chili is off putting to me, and I am not a fan of chicken in soups/stews. I can’t fully explain why, but all of these things made it hard to want to make it. So, I made the green one 1st, because I knew it was going to be good (hints as to why you get this one second in the series). Welp, all the stress was unneeded! The chili actually came out pretty good. And below is my take on the Neeley’s White Bean Chicken Chili. I stressed about it so hard, so you wouldn’t have to :)
Money Matters
This whole meal costs about $15 to make, not including the fixings. You may want to add another $5-7 if you are buying the tortillas, sour cream, cheese, and avocado. If we are adding everything together, the breakdown is about $3.67 a bowl and the recipe makes about 6 servings.. Also, whatever chicken you have left over can be used for your lunch salad, if you please.
#ROGUElyfe
I used dried beans, so the cook time is a little long for soaking (in cold water overnight, then boiled on medium for a couple of hours-- it will cook fully in the chili).
I would suggest putting everything in a crockpot and letting it do it’s thing-- I would have saved some serious time.
I used smoked paprika instead of the chili powder...I wanted the flavor, not so much the spice.
I did not mash the beans.
My Take
Ingredients
½ bag of dried white beans
1 tablespoon vegetable oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon smoked paprika powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Directions
Prepare the beans as directed on packaging, and cook them for about an hour on high. Drain them and reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices.
Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. After 20 minutes of simmering, taste for seasoning, and adjust if necessary.
Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with grilled/charred tortillas, if you please. You can also add the pepper jack cheese, sour cream, lime juice and/or cilantro on top!
Happy Cooking Y’all :)