Comforting White Chili

November 29, 2015 § Leave a comment

Comforting White Chili

Easy recipe to prepare  This is a great use for leftover Thanksgiving turkey or roasted chicken!

WhiteChili-25-6 cups white-meat turkey or chicken; large rough chopped
1/3 cup olive oil
1 large Vidalia or sweet onion, finely chopped
3 garlic cloves, minced
8 oz can chopped green chilies
1 fresh jalapeno, finely chopped, include seeds for heat if desired
1 tablespoon cumin
3 16 oz cans Great Northern Beans, rinsed and drained
32 oz chicken stock
Salt and pepper to taste

Suggested Optional Toppings
Cilantro, Queso Cheese, Monterey Jack Cheese, Pico De Gallo, Salsa

In large pot heat olive oil on medium heat. Add minced garlic and chopped onions and cook until onions are translucent. Add meat, green chilies, chopped jalapeno and stir to thoroughly heat. Add cumin, salt, pepper and cook on medium heat for 5 minutes. Incorporate white beans and chicken stock. Stir, cover and cook on medium low for minimum of two hours to meld and break-down the meat; stirring periodically. For those that prefer a tighter chili – a corn starch slurry may be needed to finish the pot.

This is a hearty white chili that can be served with cornbread and optional toppings.

by Kenneth Bargers

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