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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 7 |
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This is NOT a copycat recipe.....I'll take this over the 'real thing' anyday...but I found it after the local Don Pablo's closed and I was desperately searching for a 'copycat' of their White Chicken Chili (which is actually very good white chili!). ..... never found one that fit the bill, but my sister sent me this recipe and I fell in love with it. It has some similarity to the Don Pablo's version, but I actually find it to be so much more hearty and flavorful! I make this at least every couple of months now, no matter the time of year. It has a LOT of heat, but the sour cream added at the end helps tone it down. You can also use a milder pepper (could use mild green chilis, roasted, skinned and chopped) if you or yours are not fans of spicy food. Ingredients:
1 -1 1/2 lb boneless skinless chicken breast, cubed (the smaller the better) |
2 (14 ounce) cans great northern beans, rinsed |
1 medium white onion, diced |
1 cup frozen white corn |
1 red bell pepper, diced (or yellow bell pepper...or both!) |
3 -4 fresh garlic cloves, minced |
4 -6 jalapeno peppers, seeded and diced (don't forget to wear rubber gloves!) |
1/2 cup beer (or white wine) |
1 (14 ounce) can chicken broth |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 tablespoon white pepper (do not substitute!) |
3 tablespoons olive oil |
1 lime, juice of |
1/2 cup sour cream |
1/2 cup monterey jack cheese, shredded (or cheddar) |
4 tablespoons fresh cilantro, chopped |
Directions:
1. Heat olive oil in large sauté pan over medium heat.
2. Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
3. In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
4. Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent - don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
5. Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
6. Cover and let simmer for approximately 30-35 minutes.
7. When finished, remove from heat and stir in the sour cream and fresh cilantro.
8. Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!
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