white chicken chili.

first day of gorgeous fall weather means it's chili time!

although i haven't mastered my "normal" chili recipe yet, i can make a mean white chicken chili.  julie & my dear friend, ashley, makes my favorite white chicken chili in the world.  it. is. amazing.  she so kindly gave me her recipe &, of course, mine doesn't taste like hers.  so i've learned to make my own.  it's not hers, but it is pretty darn good.

white chicken chili

adapte from: ashley!

2 lb chicken breasts, cooked your favorite way & chopped

2 T evoo

2 T minced garlic

1 super big sweet yellow onion or 2 small, chopped

4 cans white beans, i usually go with 2 navy & 2 great northern

8 oz can chopped green chilis

2 poblano peppers, roasted in the oven, peeled, & chopped

4 green onions, chopped

5 c chicken broth

3 T chili powder

3 T cumin

{it's not chili unless there is cumin}

1/2 tsp ground red pepper

1 tsp ground cloves

{the secret ingredient!}

salt & pepper

last 30 minutes: 1 bunch cilantro, rough chop

serve with: sour cream & monterey jack cheese & a few pieces of green onion & cilantro

1. cook the chicken your favorite way.

2. heat evoo in large skillet over medium high heat.  add garlic & let cook until it smells lovely, 2 minutes.  add onions & saute until tender, about 5 minutes.

3. throw all of the ingredients {except cilantro & serve with ingredients} in your big crock pot.  cook over high heat for at least 5 hours.  i try to let mine go for 8.  the longer, the better.  

4. with about 30 minutes until service, add the chopped cilantro.  i don't like adding it at the beginning because it wilts & looks ugly.  this is a great time to check seasonings too.  all of those spice measurements above are complete guesstimates.   taste taste taste!

5. when your house smells ridiculously amazing, it's time to serve!  top each bowl with a dollop of sour cream & sprinkle each with some cheese & green onions & cilantro.  yummmm.... fall.

love love,

kjp.