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Discussion Starter · #1 ·
I have won several chili cook-off's with this recipe and about once or twice a year my husband will come home with a request from his buddies to bring it to work. Until last year I was the only person I knew who made this, but some of you may also make it or your own version. I originally found it in a Sunday coupon section for McCormick spices many years ago. The original recipe is listed along with my modifications as I rarely cook from an exact recipe and usually make a lot more than the basic. I think it would be good to adapt as a vegetarian recipe but haven't tried it yet, with vegetable broth if you can't use chicken broth and black beans along with the white...<br><br><b><span style="text-decoration:underline;"><span style="font-family:'Times New Roman';">White Chicken Chili</span></span></b><br><br><b><span style="text-decoration:underline;"><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Spice Blend:</span></span></span></b><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 teaspoon garlic powder</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 teaspoon ground cumin</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">½ teaspoon dried oregano</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">½ teaspoon dried cilantro</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1/8 to ¼ ground red pepper</span></span><br><br><span style="font-size:medium;"><span style="font-family:'Times New Roman';"><b>Note:</b> This is the proportions for the published recipe. I usually make a very large batch (multiply by at least 6) of this and store it in the cupboard and then add as needed. I also use the same spice mix instead of chili powder in my red chili. It has much more flavor than regular chili powder.</span></span><br><br><b><span style="text-decoration:underline;"><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Chili</span></span></span></b><br><br><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 tablespoon olive oil (used for cooking the chicken, can be eliminated to reduce the fat)</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 and ½ pounds boneless skinless chicken breast cut into ½ inch cubes (can also use bnls. chicken thighs or leftover chicken)</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">¼ cup (at least) chopped fresh onion</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 cup chicken broth</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 can (4 oz.) chopped green chilies</span></span><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">1 can white kidney beans (cannelloni), undrained. Can use other white beans like great northern or navy.</span></span><br><br><span style="font-size:medium;"><span style="font-family:'Times New Roman';"><b>Garnishes:</b> sliced scallions or onions, any kind of cheese</span></span><br><br><b><span style="text-decoration:underline;"><span style="font-size:medium;"><span style="font-family:'Times New Roman';">Basic Recipe:</span></span></span></b><br><ul><li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Place all ingredients for spice blend in small dish and stir until well blended. Set aside. See note above</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Heat oil in large saucepan over medium-high heat. Add chicken cubes and onions and cook 4-5 minutes, stirring, until chicken is white.</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Stir in chicken broth, chilies, and spice blend. Simmer over low heat 15 minutes.</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Stir in beans and simmer, uncovered, 5 minutes. Top with cheese and scallions to serve.</span></span></li>
</ul><br><span style="font-family:'Times New Roman';"><span style="font-size:medium;">This basic recipe makes 4 servings (1 cup or 1-1/2 cups I think)</span></span><br><br><b><span style="text-decoration:underline;"><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Lisa’s modifications:</span></span></span></b><br><ul><li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">The basic recipe doesn’t make enough for my family. I usually expand this by adding more chicken broth and more beans and adding the spice blend until it tastes good to my husband. You don’t necessarily have to increase the chicken if you do this but you can. It’s cheaper if you don’t. I think even the basic recipe, if you follow it exactly, needs more of the spice blend but keep the proportions right. Sometimes you may need to also add a little bit of salt. Here is an example of what I end up using to fill my 8-quart saucepan:</span></span>
<ul><li>
<ul><li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">6-8 cans of white beans</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">2-3 pounds of chicken</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">Between 10-14 cups of water (keep putting water in until the chicken is covered before you simmer it, then add more if needed when you add the beans), and half a dozen or so chicken boullion cubes.</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">2 cans of green chilies</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">at least 1 cup of chopped onions</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">at least 3 tablespoons of the spice blend</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">just a few shakes of salt from the salt shaker</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">thicken it if you want to (see next note)</span></span></li>
</ul></li>
</ul></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">The original recipe can also be a little soupy or thin. My husband likes it more thick, so I thicken it with cold water mixed with cornstarch, add to chili and bring it to a boil until it thickens.</span></span></li>
<li><span style="font-size:medium;"><span style="font-family:'Times New Roman';">I am too lazy to make chicken broth and it is expensive to buy if you’re expanding this recipe. You can measure out your water and put it in the pan and then just add ½ to 1 chicken bouillon cube for every cup of water you use. By the time you’re done the bouillon will have dissolved.</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">I almost always skip the olive oil and just cook the chicken with no oil. Especially if you use thighs instead of breasts, there is plenty of moisture in the meat to keep it from sticking.</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">I also usually drain my beans and rinse them, and then add chicken broth or water instead of the fluid from the beans.</span></span></li>
<li><span style="font-family:'Times New Roman';"><span style="font-size:medium;">None of my soup recipes are exact, so just keep adding spice mix or whatever else you think it needs until it tastes good. I’ve even completely forgotten the chicken boullioun before and never noticed by the time I was done, and it tasted fine.</span></span></li>
</ul><br><br><br><br><br><br><br><br><br>
 

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I use a very similar recipe that I got from Southern Living's Christmas book one year and I found it to be too thin also. Mashing up some of the beans is also a good way to add body and thicken it a bit.<br><br>
I love this stuff, I'm making some this week I think.
 

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heh...I just ate a bowl of white bean chicken chilli. I made it last night. The recipe looks very similar to what is posted above. I got my recipe out of 'Cooking Light' a couple years ago. The only difference is that I used fresh garlic, and some of the steps are different.
 

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Discussion Starter · #7 ·
I took this to our church chili cook-off Friday night, and won, again <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">.<br>
That makes four years now I think except one year I made red chili--but used the same seasoning mix.<br><br>
Lisa
 

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I made this for dinner tonight. It turned out very well. I used about 2.5 lbs chicken, 6 cans beans, 3 cans green chilies, and 4 cups chicken broth. I used 1 large onion, which is probably 2 cups. This is a great (and quite lean) recipe. Thanks again for posting it!<br><br>
--Will
 
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