The other white chili? Well, I consider my posole with pork a kind of white chili, but this month is chicken recipes.
And I know, I know. I published this recipe last February during the Month-of-Soup recipe extravaganza. But how could I highlight chicken without featuring one of our favorite ways to eat it? So here again is a recipe to warm the cockles of your heart and the fill all the little crevices in your belly.
This recipe is relatively low in fat and high in protein and fiber. We love it with sharp cheddar cheese and apple slices.
If you serve White Chicken Chili in a boule, bowl, hollow it out (leaving thick sides to contain the soup), so you can eat the bread bowl as you empty it. [Save the inside chunks you removed to make croutons later.] Or serve it with my great beer bread or other fave bread.
The first day of any of our soups, that’s dinner--then we have soup for lunch until it’s gone or frozen to live another day. Knowing you have some of this soup in your freezer waiting to be served will make some February day a little bit warmer, so double the ingredients to make a double batch!
White Chicken Chili (Serves 6-8)
1 large onion
2 T olive oil
5 cloves of garlic, sliced
4 oz can green chilies
1 qt turkey broth
½ c white wine
2 cans white beans
2 c leftover chicken, white/dark/or both [dark is more flavorful]
In a large pot or Dutch oven, sauté onion in olive oil until translucent. Add garlic slices, chilies, broth and white wine. Let simmer for 20 minutes. Add beans and chicken. Simmer another 15 minutes and it’s ready to serve.
DH’s Rating: 6 Tongues Up! Sorry, he broke the rules. He told me 5 tongues is an arbitrary measure, and he wouldn’t be bullied by the fact that I was going to publish his transgression.