Hello, my name is Becky and I’m addicted to food.
There, I’ve said it. I’m in love with food. All kinds of it. I love eating it but even more, I love cooking it. I look forward to trying new recipes and better yet, making up my own.
So I thought from time to time maybe I could share a few with you. Here is one that I made last weekend for family and it was a hit!
White Chicken Chili
2 tablespoons vegetable oil
6 boneless, skinless chicken breasts, cut into bite-sized chunks
Salt and pepper
1 medium yellow or white onion
5 cloves garlic, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground coriander
2 tablespoons ground cumin
1 cup of mild or hot (depending on your taste buds) tomatillo salsa
4 cups chicken stock
1 can (15 oz) Great Northern white beans
1 handful fresh cilantro, chopped
Juice of one lime
Shredded Monterey Jack or Pepper Jack cheese
1 bag uncooked instant white rice
A few shakes of Chipotle Tabasco Sauce
Heat medium soup pot over medium-high heat with the vegetable oil.
Add the chicken to the hot oil and season liberally with salt and pepper.Cook 2 or 3 minutes, stirring frequently.
Add the onion, garlic, jalapeno, cumin and coriander and cook for 3 or 4 minutes.
Continue to stir.
Add the tomatillo salsa, Tabasco sauce and the chicken stock.
Bring the chili up to a simmer and add the beans.
Simmer the chili for 20 minutes, add uncooked rice and simmer for another 20 minutes, this will thicken up the chili.**
Remove from heat and add the cilantro and lime juice.
Serve with shredded cheese on top.
**If you don’t like rice, you can add one more can of white beans to thicken up the chili. With a fork, thoroughly mash the second can of beans and add to the pot. I personally prefer the rice, but you do as you wish!