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.
