We’re in the middle of an ice storm warning, followed by a two-day winter weather advisory. That just screams “Chili!” don’t you think? (Am I the only person who hears these screams in my head?)
This is a pretty close rendition of a Rachael Ray recipe, and it’s the best white chicken chili I’ve had. Why? It’s all about the texture. Too many white chicken chili recipes are basically chicken, beans, jalapenos, and broth, and I don’t like the watery consistency. (That’s white chicken chili SOUP.) Rachael Ray suggested mashing half the beans in the chili, creating a much thicker, heartier texture.
I use cannellini beans in this chili, and I love cooking with them. It’s not that I’m especially partial to the taste versus other white beans; I love that the hubby calls them “can of weenie” beans. And not just in the privacy of our own home. When I put them in the cart at the supermarket, he has no qualms about using his outside voice to say, “Can! Of! Weenie beans!” in the middle of the canned goods aisle.
Some people think we’re strange. I have no idea what they’re talking about.
White Chicken Chili
2 Tbsp. vegetable or canola oil
1½ lbs. chicken, cubed
Salt and pepper
1 yellow onion, diced
5 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, minced
2 Tbsp. ground cumin
1 Tbsp. ground coriander
1 c. tomatillo salsa
2 14-oz. cans chicken broth
2 15-oz. cans cannellini (can of weenie) beans, drained
Jack cheese, tortilla chips, and a squeeze of lime juice, for serving
1. Heat a soup pot or Dutch oven over medium high heat and add oil. Add chicken and season with salt and pepper. Cook until golden.
2. Add onion, garlic, jalapeno, cumin, and coriander. Cooke 3-4 minutes, or until onions are sweaty.
3. Add salsa and broth, and bring to a simmer. Add one can of beans. Mash the other can of beans with a fork.
4. Add mashed beans to chili. Simmer 10 minutes. Season to taste with additional salt and pepper.
5. Serve with chips, cheese, and lime juice.