Tags
Avocado, Blog, Blogging, Chicken Chili, Chili, Chili pepper, Colby Jack, Cook, Dove, Events, Food, Friends, Garlic, Home, Ingredient, Kosher, Life, Lifestyle, lime, Monterey Jack, Olive oil, Onion, Pico de Gallo, Recipe, Recipes, Salsa, Soups and Stews, Stock (food), The Dove's Nest White Chili Recipe, Vegan, Vegetarian, White Chili
This is a fabulous and healthy alternative to beef chili. It is similar to a tortilla soup-the best you’ve ever had! My family found this recipe-from The Dove’s Nest Cookbook- about 15 years ago, and my sisters and I have carried on the tradition of making this for our own families. It has been a favorite of guests, and my family even had requests called in ahead of our guests visits. Delicious served with cornbread and White Sangrias, or Margaritas. I have served this meal for New Year’s Day, and it has been a big hit served on Super Bowl Game Day with a bowl of Guacamole, Pica de gallo, and Tortilla chips. Bon Apetit!
INGREDIENTS:
****TO make a vegan version of this-substitute chicken for Chicken style Seitan, and you can substitute Osem chicken consomme powder (which has no chicken-its vegan) for the chicken.stock (just follow the directions on the back of the consomme container, and add the right amount of consomme powder to 2 cups water)
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 2 1/2 cups chopped tomatoes or 2 (10 ounce) cans tomatoes and green chilies , chopped
- 6 tomatillos , chopped
- 1 medium jalapeno , seeded,minced
- 2 cups chicken stock
- 1 (7 ounce) can chopped green chilies
- 2 cups chopped cooked chicken
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 cup chopped cilantro
- 2 (19 ounce) cans cannellini or 2 (19 ounce) cans great northern beans
- 1 tablespoon fresh lime juice
- salt and pepper
- sour cream
- shredded monterey jack cheese
- fried corn tortilla strips
Directions:
-
Heat the olive oil in a large stockpot over medium-high heat.
-
Add the onion.
-
Saute for 3 to 5 minutes or until softened.
-
Add the garlic.
-
Cook for 1 to 2 minutes longer.
-
Do not brown.
-
Add the tomatoes, tomatillos and jalapeno.
-
Cook until the tomatillos are tender, stirring occasionally.
-
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
-
Cook until heated through, stirring frequently.
-
Season with salt and pepper.
-
Ladle the chili into serving bowls.
-
Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.