Every year before going Trick or treating growing up, my mother would always make a hearty chili for all of us to eat. Her reasoning was that since we were going to go out into the cold AND get loaded up on sugar, then at least she could feed us something nice and hot as well as healthy first. And so now years later I cannot think of October without thinking of chili. As much as I love the traditional chili recipe I grew up with, as I got older I cam e to LOVE Chicken White Chili! This is a really easy recipe that is savory and extremely healthy.
Ingredients:
3 Tbs. Olive Oil
7 Garlic Cloves, minced
1 1/2 Medium onions, diced
1 1/2 - 2 Lbs of Chicken, diced
2 cans White Kidney Beans (cannellini beans), drained
16 oz bottle/can of Salsa Verde
1 can Italian Stewed Tomatoes
1 can Whole kernel Corn, drained
1 1/2 cup Chicken Broth
1/4 tsp Cumin
1/2 tsp Coriander
1/2 tsp Oregano
1/4 tsp Red Pepper Flakes
Salt and Pepper to taste (fresh ground is best)
Directions:
To start cut up your onion. In a deep pan sauté the diced onion, and minced garlic in the olive oil until translucent.
Then add to the onions and garlic the diced chicken and stir until the chicken is fully cooked.
While chicken is cooking pull out a large pot and combine the salsa, chicken broth, and spices. bring to a boil and let simmer for 10 minutes.
Pour the chicken, onion, and garlic mixture into the pot with the salsa, chicken broth, and seasonings.
Add to the pot all the remaining ingredients, (drained can of corn, drained cans of White beans, full can of stewed tomatoes.
Season with salt and pepper to taste. Simmer another 10-20 minutes
**Since the Salsa Verde flavor is one of the more dominant flavors in the chili you will want to make sure you choose a good one to use.
I used Guy Fieri's Green and Mean salsa and it turned out perfect. The salsa was flavorful without being (HOT).
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Original Recipe found at Royalacademe.com
