Wednesday, January 27, 2016

Good Eats - White Chicken Chili

Winter and Soup. It makes the chilly weather just slightly more bearable. Slightly.
This chili is a step above the ol' regular chili recipe. I mean it.  
Not to mention the Super Bowl is close and this recipe is for sure to be a hit. Not a football fan? That's ok. Make this for your sidepiece special someone and you'll spend the night Netflix and Chill'n. You know what I mean. It's that good. 

As usual, the goods - chicken stock, rotisserie chicken, black beans, northern beans, corn, green chilies, sour cream, heavy cream, garlic, onion and various spices.

Step one - shred the rotisserie chicken. You can definitely use a whole chicken, boil it, make your own stock [yada yada] but I literally ain't got time for that.

Set aside for later.

Chop up one onion.

...and a few cloves of garlic.

Add the onion and garlic into a large saucepan with oil and let simmer for about 10 minutes.

Add the stock and the shredded chicken.

Rinse and drain the beans, and add to the pot along with the corn. Add two cans of green chilies. I recommend the spicy green chilies, but if a little heat isn't your thing, go regular. 

Add Salt.

And Cumin.

Some red pepper flakes.

And some ground pepper. Not pictured - Cayenne Pepper and Oregano. Throw those in there, too! Open a bottle of wine and relax while this cooks on medium for 30 minutes. 

Remove from heat and add the sour cream.

And finally... the heavy whipping cream. This is definitely not a recipe that'll mesh with your New Years Resolutions, but let's be real, you gave those up last week.


Rotisserie Chicken - shredded
1 onion
3 cloves of garlic - minced
1 can of black beans
1 can of northern beans
1 can of corn
2 cans of green chilies (spicy)
3 cups of chicken broth
1 cup of sour cream
1/2 cup of heavy whipping cream
1 tsp. Salt
1 tsp. Cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper