So, I got tired of the run-of-the-mill red chili. Here’s a chili that caused me to redefine chili altogether. It’s really mild, but full of flavor. It’s made with chicken instead of ground beef. It uses white beans instead of red kidney beans. It’s a nice change from the usual. And, I like change!
I got this recipe from my MOPS group cookbook. It was put together by our seasoned moms (older mentor moms) to pass down to us younger moms. The cookbook is filled with treasures that are easy to make and are good for a household of young children with picky palates.
This chili was a hit in our house the first time I made it. It doesn’t have the spice and bold flavors of red chili that put preschoolers off. The chunks of lean chicken breast meat and mild white beans are a great source of protein for the little ones too. It does have a small can of diced green chiles, but the little hint of it blends well with the chili as a whole. Add some crunched up tortillas chips on top and you’ve got a quick easy meal fit for any family member, young or old.
White Chicken Chili
1 large sweet onion, minced
1 clove garlic, minced
2 cans small white beans (S&W brand), drained
2 cups chicken broth
2 cups shredded chicken breast meat
4 oz. diced mild green chilies
2 tsp cumin
¼ tsp cayenne pepper
salt and pepper to taste
1 cup sour cream
1 cup shredded cheddar cheese
In a large pot, sauté onion until transparent; add garlic and sauté. Add beans, chilies, broth, cooked chicken, cumin, cayenne pepper, salt and pepper. Bring to a boil; reduce heat and cook uncovered at a simmer for 45 minutes. Add cheese and stir constantly until cheese is melted. Remove from heat and add sour cream.