Saturday, February 19, 2011

Rick's White Chicken Chili

So tonight was the chili-chocolate cookoff in our ward.  This was my hubby's contribution.  It is my Father-in-law's recipe that we've had quite a few times, and it is great!  You can never have enough chicken chili/soup recipes, and this is a great one to add to the collection.  I love food when it is colorful, I think it makes it more appetizing, and  this one with the reds, greens, yellows, and whites definitely make me want to eat it!  Also, there is nothing better than a rotisserie chicken, already cooked, flavorful and moist...makes for a quick dinner :)

4 c. rotisserie chicken
1 large onion, diced
1 large red bell pepper, chopped
3 stalks celery, chopped
3-4 garlic cloves, minced
2 (4 oz) cans diced green chiles
2 Tbsp. lime juice
1 Tbsp. cumin
1 Tbsp. dried thyme
6 c. chicken stock/broth
3-4 cans cannellini or great northern beans, drained and rinsed
1-2 bags frozen white corn
salt and pepper, to taste
Garnishes: cheese, sour cream, guacamole, cilantro

In a large pot, saute onion, bell pepper, and celery in a little bit of extra virgin olive oil until tender.  Add in garlic and stir until fragrant (1-2 minutes). Add green chiles, lime juice, cumin, thyme, and salt and pepper.  Stir in chicken then add broth.  Bring to a simmer.  Add beans and corn, simmer until heated through.  Add more salt and pepper to taste.  Garnish and serve with tortilla chips.

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