Sunday, July 1, 2012

A Different White Chili

Have ready: 2 cups chicken, cooked and cubed. 2 cans of great northern or white kidney (canellini?) beans OR 1 1/2 cups dry beans that you’ve soaked overnight and then cooked on low in the crockpot since breakfast. (Pour off extra water, but leave some for the soup base — you can always add more later, but it takes a long time to simmer off extra liquid.) Saute 1 onion (chopped) and 3+ cloves garlic (minced) in some butter and oil ’till soft and sweet. Add the beans to the pot of sauteing onion/garlic, or the onion/garlic to the crockpot. Add chicken and chicken soup base or bullion cubes to taste. (I don’t use chicken stock because it’s more expensive, and also, if you add the water and the seasonings separately, you can adjust the flavor easily). Add 2 cans of (mild) diced green chili peppers. Add cumin, oregano, and salt and pepper to taste. Just before serving, add 1/2 cup (or more) heavy cream and 1/2 cup (or more) sour cream. (Don’t boil after adding the dairy). Toppings : fresh cilantro, sharp cheddar (or Monterey Jack) cheese, Fritos, and diced tomatoes.

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