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White Chicken Chili

White Chicken Chili

I’ve learned that cooking good food does not always start in the kitchen.  So, every year I plant a little garden in my backyard.  I don’t have a lot of space for a big garden so my husband Bruce built me a couple of raised garden beds that I stuff with all kinds of vegetables.  We compost our kitchen scraps and yard clippings to make the soil in the little garden fertile and perfect for planting.  It’s amazing how many vegetables a little patch of earth can produce.

Since it is mid March in Southern Oregon I was able to plant snow peas, lettuce, broccoli, cauliflower, celery and onions.  This year instead of starting my plants from seed, I decided to buy a bunch of vegetable starts.  Planting starts allows me to harvest my vegetables a few weeks earlier than planting directly from seed.  Preparing meals with home grown fresh picked ingredients does not get much better!

Plant starts waiting to be put in the ground.

Snow Peas…

I will be picking fresh crisp snow peas in about 6 weeks!  I can’t wait!

After I planting my little spring garden I decided to make a pot of White Chicken Chili.  White Chicken Chili is hearty, flavorful and perfect for a cool spring day.  Garnish with fresh chopped red bell peppers, sharp white cheddar cheese and sliced green onions.  Serve with a slice of cornbread or a green salad.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound boneless skinless chicken thighs
  • 1 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1 tsp olive oil
  • big pinch of salt
  • 2 – 15 ounce cans of great northern beans (drained and rinsed)
  • 1 4 ounce can diced roasted green chilies
  • 2 cups chicken stock
  • 1 Tbs ground cumin
  • 1 tsp garlic paste
  • 1 tsp dried oregano
  • 1/4 tsp dried ground jalapeno
  • 1/8 tsp white pepper
  • salt to taste

In a large sauce pan with a lid, saute the onion, bell pepper, salt and olive oil until onion is opaque.  Chop the chicken into 1 inch sized pieces.  Add the chicken to the pan and cook until a light golden color.  Add remaining ingredients, cover and cook on medium low for about half an hour or until the beans are cooked to your liking.  Taste and correct your seasonings.  Garnish with shredded white cheddar cheese, diced red bell pepper, and sliced green onions.  Makes about 2 big fabulous bowls of White Chicken Chili.

Note:  Next time I make this, I am going to try it in my slow cooker.