The Forum: Dive into white chicken chili

  • By Judyrae Kruse Herald Columnist
  • Friday, March 19, 2010 10:41am
  • Life

Amazing, isn’t it, how many different ways there are to put together a pot of white chicken chili.

So here we go again, starting with this version shared by Camano Island cook Bette Magner, who tells us, “Eight years ago, while my husband Bill was hospitalized at the Providence Colby campus, one of the nurses he had, Lois Lancaster, gave us this recipe for chicken chili.

“It’s good for a quick meal after a busy day — a fast hurry-up recipe that is delicious. Have Bonnie Drake try this one.’’

And another Camano Island cook, Judy Schalka, offers us a second take on the subject today and says, “This is one of my favorites!! Hope it helps Bonnie Drake.’’

Hurry-up chicken chili

1tablespoon oil

11/2pounds boneless, skinless chicken breast (or equivalent amount of leftover roast chicken or tenders), cubed

1/4cup chopped onion

1can (14 ounces) chicken broth

1can (4 ounces) chopped green chilies

1can (about 10 ounces) white kidney beans, undrained

1teaspoon Southwest spice blend

1teaspoon ground cumin

1/2teaspoon cilantro leaves

1/8teaspoon cayenne pepper

Garnishes: sliced green onions, sour cream and green salsa (optional)

Heat oil in a large saucepan over medium-high heat. Add cubed chicken and onions and cook 4 to 5 minutes, stirring occasionally. Stir in the chicken broth, chilies, spice blend, cumin, cilantro leaves and pepper; simmer 15 minutes. Stir in the beans and simmer 5 minutes. Ladle into bowls and garnish with green onions, sour cream and green salsa, if desired.

Spicy white chili

2medium onions, chopped

1tablespoon cooking oil

4cloves garlic, minced

2cans (4 ounces each) chopped green chilies

2teaspoons ground cumin

1teaspoon dried oregano

1/4teaspoon cayenne pepper

1/4teaspoon ground cloves

2cans (14 1/2 ounces each) chicken broth

4cups cubed cooked chicken

3cans (about 151/2 ounces each) great northern beans, rinsed and drained

2cups (8 ounces) shredded Monterey jack cheese

Sour cream and sliced jalapeno peppers, optional

In a 3-quart saucepan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2 to 3 minutes more. Add the broth, cubed chicken and beans; simmer, uncovered, for 15 minutes. Remove from the heat. Stir in cheese until melted. Ladle into bowls and garnish with sour cream and jalapeno peppers, if desired.

Makes 2 1/4 quarts, 6 to 8 servings.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Wednesday’s Good Life section.

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