Sunday, September 30, 2012

White Chicken chili

I love white chicken chili... It is so tasty and delicious and easy...and super fast...great things in my book... this recipe is so versatile you can add or delete things your family doesn't like... I used frozen corn, but you can add drained canned corn, or leftover corn from last nights dinner... I used mild salsa, but you can add what you like, medium, hot or super hot... you can add a small can of green chilis, or some diced jalapenos to spice it up.. anything works... I also use drained canned navy beans & chickpeans, but you can certainly soak & cook some dried ones (but it is certainly not as fast to get it to the table) & lately I am all about quick and yummy with me going back to college with 3 kiddos...geesh... also if you don't like green pepper, you can add any kind of sweet pepper ex: red, orange, yellow... and the V8 juice just gives it a little extra yummy... I used a small 5.5 oz can but you can add about a 1/2 cup if you have a big bottle in the fridge already...also the wine is optional but I think it adds more flavor...

**NOTE** I serve this with crushed cheese Doritos & crushed tortilla chips for the top, along with shredded co-jack cheese & sour cream, and sliced green onions.. but these are all optional... I also made cheddar cornbread   (see 9/29/2012 date post for the recipe)

White chicken chili
2 T oil
1 lb. ground chicken breast (or turkey breast)
1/2 green pepper, small diced (about 1/2 cup)
1onion, small diced
1 clove garlic, minced
2 cans navy beans,(15 oz) drained
1 can chick peas (15 oz) drained
1 cup frozen corn
1/4 cup white wine
1/4 cup salsa
3 cups chicken stock (from a box)
2 T brown sugar
Seasonings of your choice I used (1 T each cumin,paprika,chili powder, a pinch of cayenne pepper & red pepper flakes, pinch of seasoned salt & pepper, 1/4 t Italian seasoning)

Toppings of your choice
cheddar cornbread

In large pot over medium heat add oil, add onion & green pepper sprinkle salt & pepper saute for 3-4 minutes stirring often, Add chicken breast season with additional salt & pepper.  Cook breaking meat up until meat is completely white & no longer pink.  Add garlic and cook for 1-2 minutes until fragrant.  Add white wine and stir to loosen up browned bits.  Add remaining ingredients stirring well. Bring to a simmer and turn down heat to medium low stirring often cooking for about 15-20 minutes to combine flavors.  Taste soup and adjust seasonings if necessary.  Turn off heat and serve in bowls with toppings of your choice & cheddar cornbread.. Enjoy

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