This week's recipe has become a new favorite of mine. Monica and I had this for the first time a few years ago at the home of Chuck and Dana Carrigan, but I believe the recipe is a Chuck original. It's a great winter-time staple. Without further ado here is Chuck's White Chicken Chili.
Chuck's White Chicken Chili
Ingredients
1 Serrano pepper, minced
1 Anaheim pepper, minced (or jalapeno pepper)
1-2 cloves garlic, minced
1 can great northern beans, drained and rinsed
1 can pinto or garbanzo beans, drained and rinsed
1 can white corn
1 can cream of chicken soup
1 C. milk
1 C. water
1 can chicken broth
1 T. cumin
1/4 tsp. cayenne pepper
1/2 T. dried onion
1/2 tsp. black pepper
1 tsp. salt
1 1/2 lbs. chicken, cut in bite sized pieces
fresh cilantro
Directions:
Saute peppers and garlic in olive oil. Add chicken and cook until done. Mix remaining ingredients in separate large pot and heat through. Add chicken mixture and simmer 1-2 hours.
Serve with sour cream, monterey jack cheese and tortilla chips. Or I also like it with cheese quesadillas.
3 comments:
Thanks for the love, man. Glad you like the chili. I tend to substitute the jalepeno for the serrano, however, not the anaheim, if I can't get serranos. An anaheim is fairly mild, while both serranos & jalepenos have a nice kick. I suppose you could do both if you like the heat! Sometimes I've thrown in a pablano for fun (those have a bit of heat too). Bell pepper is also always a good idea for chili.
Come up sometime and we'll cook up a pot!!
We haven't been able to locate Anaheim peppers around here, thus the deferment to jalapeno.
They are your basic green chili, sometimes called California Green Chilis. Not nearly as hot as a jalapeno.
try this:
http://www.foodsubs.com/Chilefre.html
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