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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a healthy and hearty alternative to the more common red chili. Ingredients:
2 lbs. cooked chicken |
4 tbsp. olive oil |
1 med. vidalia onion |
2 cayenne peppers |
2 serrano peppers |
1 red bell pepper |
1 yellow or orange bell pepper |
1 large hot banana pepper |
1 chipotle pepper |
1 jalapeno pepper |
1 habanero pepper, optional |
note: you can substitute other peppers subject to availability. this mix is just a perfect mix of heat and taste. |
5 cups chicken broth |
1 tbsp. cumin |
3 cloves garlic, minced |
2 tbsp. fresh cilantro, chopped |
2 tbsp. lime juice |
2 tbsp. louisiana hot sauce |
1 can (11 oz.) whole kernel corn, drained |
1 can (15-16 oz.) great northern beans, rinsed |
1 can (15-16 oz.) white kidney beans, rinsed |
garnishes: shredded cheese, sour cream, tortilla chips, avocado, etc. |
Directions:
1. Chop onion.
2. Remove seeds from all peppers. (USE RUBBER GLOVES!)
3. Finely chop peppers.
4. In large soup pot or Dutch oven, over medium heat, saute peppers and onion in olive oil until tender.
5. Add chicken broth.
6. Add all other ingredients.
7. Simmer for at least 2 hours, allowing flavors to marry.
8. Variations:
9. I like to change things up by using other meats in my white chili. My favorite to date are quail and ostrich.
10. As stated in the recipe, feel free to try other pepper combinations. According to my notes (and palate), the combination above is a fantastic marriage of heat and flavor.
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