Thursday, December 16, 2010

White Chili

We recently have had a stretch of really cold weather (for us). It's perfect soup and stew weather. I pulled out this old family favorite. It's so good! The first time I ever had it was in December of 1992. It was featured in Southern Living magazine in a tree trimming party menu (isn't that funny how you remember the weirdest stuff?). I was a senior in high school, and my mom let me pretty much have free reign over the kitchen that year. I had an easy school schedule, and I cooked a lot. I still use some of those recipe regularly, and it still takes me back to that warm, cozy kitchen cooking alongside my mom.

This recipe starts with navy beans or white beans or whatever you have beans. It's flexible.


You cook the beans, then in a separate pot, cook the onions, peppers, and chicken (or in this case, leftover turkey). Again, oh, so flexible. Last summer, I roasted and froze a lot of in season poblanos, and they are awesome. But, canned chiles work well, too. And, just chopped (not roasted) peppers work, too. This is a perfect use for leftover poultry, but you could leave it out or saute raw chopped chicken with the onions and peppers. Like I said, very flexible. (don't you love recipes like that?)


Add the beans to the sauteed onions/peppers/turkey, simmer away, top with whatever you have, and you'll get this fabulous white chili. Try it. It'll become a family favorite at your house, too.




White Lightning Texas Chili
adapted from Southern Living, December 1997

1 lb dried navy beans
2 quarts chicken broth
1 large onion, chopped
2 cloves garlic, minced
1 T pepper
1 T dried oregano
1 T cumin
1 t salt
3 cups cooked chicken or turkey
3 roasted poblano peppers, chopped
1 cup water
1 jalapeno pepper, chopped
shredded monterey jack
sour cream
cilantro
chopped white onion

Soak white beans overnight. Drain and discard water. Add chicken broth and cook until done, 2 hours or so, at a simmer. In a different skillet, saute onion, garlic, spices, and poblanos until onion is soft and slightly browned. Add chicken. Add beans, along with the broth and extra water, if needed, to achieve desired soupy consistency. Simmer for 1 hour, allowing flavors to blend. To serve, top with cheese, chopped pepper, sour cream, cilantro, and onion, as desired.

I'm also linked to Tasty Tuesday at Balancing Beauty and Bedlam. Lots of new inspiration over there every week.

1 comment:

Mona said...

some of my best memories are of us cooking together....missed that the most when you grew up....now I NEED some white chili.. :-)