White Chicken Chili

I had promised this recipe back at Halloween because we had it at the Wild Witch Ball, and well… I got behind so I am just now posting it. I originally found this at Cathy Zielske’s site. Here’s the Chicken Chili recipe which is great for this cold weather:

White Chicken Chili

2 tablespoons olive oil
3 cups cooked, shredded chicken (shred by hand)
2 onions, chopped
1 1/2 cups frozen corn
4-5 cloves garlic, minced
1 small can chopped green chile’s
juice of 1—2 limes
2 teaspoons cumin
1 teaspoon ground coriander
1 tablespoon chili powder
salt and pepper to taste
3 cans white beans, drained & rinsed (I think I use two… I thought this sounded like too many beans… sometimes we use just black beans)
1 can black beans, drained & rinsed
4 cans chicken broth
1/2 cup chopped cilantro, plus more
hot sauce (optional)
Chopped avocado (optional)
shredded Jack cheese (optional)
lime wedges (optional, but delicious)
tortilla chips

Cook chicken breasts, cool, and shred by hand. (You can use any leftover chicken, or rotisserie chicken works well too.)

Chop onions, sautee in heavy pan with chopped, green chilis, until soft. Add garlic, saute a few minutes. Add dry spices, stirring until distributed evenly. Add chicken broth, beans, corn, lime juice, ciliantro and chicken. Add hot sauce if ‘n your chili powder spices aren’t kicky enough. I use a few dashes of cayenne.

Simmer gently for a few hours. Toss in a handful of shredded Jack cheese, that no one should know is there. Add a bit of cilantro and more lime juice right before serving.

Serve with jack cheese, lime wedges, cilantro, avacado and tortilla chips. (You can also thicken the chili by making a roux; you can also toss in some chopped roasted red peppers if you like.)

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