Wednesday, May 26, 2010

BreAnne's White Chicken Chili, Fritos, Veggie Kabobs

This white chicken chili recipe is from reader BreAnne. I'll be serving this chili with tortilla chips and some grilled veggie kabobs (I'm thinking red onions, bell peppers, and mushrooms!).

Here is BreAnne's recipe as she wrote it, but scaled by half. I'll be substituting milk for the cream.

1 can canellini beans (white kidney beans)
1 can black beans
about 1/4 cup chopped onions (or more if you like onions)
about a clove of minced garlic
about 1-2 large chicken breasts
about 1 can chicken broth
1/2 to 1 can green chiles, diced
about 1/2 tsp of cumin
sometimes I add a dash or two of paprika or some chili powder or both (go by the smell of them together)
about 3/4 cups cream
around 1 tbsp cornstarch (mix with some of the cold cream)
salt and pepper to tastiness
a sage leaf
Sour Cream

Saute the onions and garlic and add the chicken with S&P and cook. Cut up the chicken into bite size pieces. Add the chicken broth and and the rinsed beans, and the sage leaf, cumin, salt and pepper, sometimes i throw in a little paprika, the can of green chiles. simmer for about 30 minutes. Add the cream. Add the cornstarch and cream mix and bring to a boil, then let simmer until you are ready to eat it.
Put some Fritos in a bowl and ladle some chicken chili over it. Dollop on some sour cream and if you like any green adornments (like cilantro or parsley) you can add that on top too!

Feel free to add or subtract and adapt in any way you like, it always turns out great!

*This was such a fantastic, flavorful soup! It seemed so bright and fresh, perfect for summertime. The Fritos in the bottom of the bowl were a really nice addition in terms of flavor and texture. I used chopped cooked chicken I already had on hand, but followed the recipe otherwise. Thanks, BreAnne!

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