White Chili
Dinners, Soups, Vegetarian
Ingredients
1 lb. Great Northern Beans
1 diced onion
2-4 oz. chopped chilis or jalapeños
1 lb. cooked, chopped or shredded chicken (*1)
1 bulb Roasted Garlic, smashed (*2)
1 T. Chili powder
1 T. Cumin
Salt as needed
1- 2 cups of corn
6 cups broth
1 T. Lemon or Lime juice
3-4 T. Masa
1 cup cream or sour cream
Optional add-ins:
Diced tomatoes, diced bell peppers
Crock pot
Directions
Prepare your Beans.
Once the beans are just soft, drain and put in to your crock pot.
Add the onion, garlic, spices, juice, corn, and broth, to the crock pot. Cook on high for about 4 hours or low for about 6 hours. Add the chicken after about 2 hours.
Stir and check flavor periodically.
Ladle 3-4 cups of your soup into a sauce pan and add the 3-4 tablespoons of masa. Cook on medium low heat, whisking frequently, until it thickens. Stir into the chili. Set heat on the crock pot to warm until ready to serve.
Shortly before serving, stir in the cream or sour cream.
Serve with shredded cheese, corn bread, tortilla chips, torn tortillas, or a baguette dusted with cornmeal.
Notes
*1 Leave out the chicken, use an extra 1/2 lb. of beans, and use vegetable or mushroom broth to make the dish vegetarian.
*2 You can use 3-4 cloves of minced, raw garlic instead. Raw garlic has a strong, almost harsh flavor to it. Roasted garlic has a mellower, almost sweet flavor.
Poached Chicken
Baguettes
Cornbread
Meat Broth
Veggie Broth
Mushroom Broth