One thing I rather like to do as a housewife is make new recipes. Last year I found this amazing recipe for spicy white chicken chili. Today, M’s work held a chili contest and he asked me to make this chili for it. Lo and behold it won! By a landslide! The flavor is yummy and savory. It’s quick to put together. It’s great with cornbread.
Find the original post (outside link) on The Cookie Rookie here.
In our house we like it SPICY so I’ll usually put 4+ jalapenos in there, seeds and all, and often will add a teaspoon or so of ghost pepper powder.
Spicy White Chicken Chili
5-6cups chicken broth (I use 2-3 bullion cubes)
6cups shredded chicken (I use about two chicken breasts)
2 15oz cans white beans, drained
8oz salsa verde (About half a salsa jar)
1tsp chili powder (I use chipotle pepper instead for a spicier kick)
1 large onion
4 cloves garlic (or however much feels right)
2 jalapenos diced
1 poblano or anaheim pepper (I often omit this)
- Heat onions, peppers, garlic, and oil in skillet until onions are transparent.
- Add everything to pot. Bring to boil. Reduce to simmer and cook ~10minutes.
- Serve with cornbread to sop up all that yummy goodness.