White Chicken Chili
This Friday marks The Great Chili Cookoff at church, and I’ve decided I’m totally breaking tradition. Instead of popping my head into the party with a big bowl of fiery red stuff, I’m going to waltz on in with a pretty pot full of white chicken chili.
Of course, with a pot such as that, and a recipe such as this, I’m going to have to do some serious outfit coordination. One can not walk into a church Chili Cook-Off with a bowl of white chili without making a statement.
I think my statement shall be, “white is the new red.”
That’s catchy, no? It sounds like the sort of thing you’d hear on a Superbowl commercial. It sounds like it’s got jingle potential. It sounds like the sort of statement that will get church ladies chittering.
Then again, it also sounds like the sort of statement that would see me wearing white after Labor Day. Uh-oh. I can’t very well make a statement that indicates my uber-fashion cluelessness.
And, anyway. Who wants to wear white shoes to any sort of party, when there are red shoes to be had?
That’s it. I’m officially changing my statement. It shall now be, “Eat your own dagummed chili.”
Because, now that I’m wearing my red shoes to the party, I’ve got enough attitude to admit.
I don’t plan on sharing a single bite.
White Chicken Chili
If you're hankering for something warm and wonderful, but need a change from your plain old pot of chili, you'll love this simple recipe. Filled with the rich flavors of bacon and garlic and sour cream, kissed with the sweetness of corn, each spoonful filled with shredded chunks of chicken, methinks it impossible to not adore this meal. We topped ours with cilantro, which added just enough fresh, heavenly flavor to make me happy for a month straight. This bowl made a perfect amount for our family of 6. If you plan to share it at a party of your own, I'd definitely recommend doubling it.
2 strips thick-cut bacon, cut into small pieces
1/2 sweet onion, diced
8-10 cloves roasted garlic (or 3 cloves of fresh garlic), chopped
1 (4 ounce) can green chilis
1 (15 ounce) can Northern beans
1 chicken breast, cooked & shredded
4 cups chicken broth
1/2 cup sour cream
1/3 cup white corn
1/2 cup manchego cheese (or monterey jack), grated
In a large pot, saute the bacon pieces until cooked (but not quite yet crispy). Add in the diced onions and garlic and cook with the bacon over medium high heat until the softened, about 3-5 minutes. Add the green chilis, beans, and chicken then dump in the chicken broth. Stir over heat until the soup becomes very hot, but isn't quite boiling. Stir in the sour cream and corn. Continue stirring over medium-high heat until the cheese melts. Serve right away & enjoy!
What’s your favorite recipe for chili?
Since we’ve already gone and eaten up this pot of White Chicken Chili, I’ve got to come up with a great pot of something for the church chili cook-off. Suggestions divinely adored.