Cozy up to some warming winter comfort!
I had never tried White Chili but was in the mood for a change and some winter comfort food. And I knew my dear Mother had a good recipe (she has a lot of those, she understands food!). She was kind enough to share it with me and now, I'll share it with you. She doesn't mind. She's good like that.
My husband and I loved the flavor, but the kids...not so much. Too new, too different. But I have confidence their taste buds will mature someday, just like mine did.☺
2 whole skinless, boneless chicken breasts
5 cups water
1 large onion
2 Tablespoons butter
2 celery ribs, chopped fine
3 (16 oz. each) cans Great Northern Beans, rinsed and drained, divided
3 (4.5 oz. each) cans green chilies
1 cup chicken broth
1 teaspoon cumin
1 bay leaf
1 teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon fresh cilantro, chopped
In a large Dutch Oven place chicken in five cups water with ½ of the onion cut into wedges.
Cook until chicken is tender.
Remove chicken and discard onion. Pour liquid into another bowl and reserve.
Chop remaining onion and celery.
Melt butter in Dutch Oven and saute' celery and onion till tender.
Meanwhile, cut chicken into bite sized pieces.
Rinse and drain 2 cans of beans.
Rinse until all the foam is gone.
When celery and onions are tender, add the chicken, beans, reserved liquid, and the rest of the ingredients with the exception of the cilantro.
Blend the last can of beans, and add to thicken the soup.
I blended the green chilies also for the sake of my kiddos.
I wouldn't do that again because it turned the white chili sort of a light green color. Not so good.
Bring to a simmer.
Meanwhile, chop the cilantro.
Add to the simmering soup and simmer another twenty minutes, or till heated through.
Serve with sour cream, taco cheese, and taco flavored Doritos
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