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