Recipe: White Chicken Chili - Blake
White Chicken Chili, Blake
4-5 Boneless, skinless Chicken Breasts
2 cans Northern Beans, drained
1 medium Onion, diced
1 stick Butter or ½ cup Olive Oil
½ cup Flour
1 ½ cup Chicken Broth (1 can)
2 cups Half & Half
½ cup Sour Cream
2 tsp Salt
2 tsp White Pepper
1 tsp Garlic Powder
1 tsp Liquid Smoke
2 – 4 oz. cans Chopped Green Chiles
1 Jalapeno Pepper, diced
1 Habanera Pepper, diced
2 cloves Garlic, diced
2 tsp Frank’s Hot Sauce
1 ½ Tbsp Chili Powder
1 Tbsp Cumin
2 cups Shredded Monterey Jack Cheese
¼ tsp Chili Extract * (Optional)
Toasted Tortilla Strips
Season the chicken breasts with a mixture of the Garlic Powder, 1 tsp Salt and 1 tsp White Pepper and lay out in a shallow casserole dish. Add liquid smoke to 3 cups hot water and pour into dish. Cover with foil and poach in a 350 degree oven for 40 minutes, turning chicken halfway through. Set aside to cool then shred or dice, however you prefer.
In a large heavy bottom pot, melt the stick of butter/heat olive oil and add Onion and Garlic. Sauté until onions are translucent, approx. 10 – 15 minutes. Whisk in Flour and cook for 3 – 5 minutes while constantly whisking. Add Chicken Broth and Half & Half, whisking constantly, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in salt, pepper, Chiles, Jalapeno, Habanera, Frank’s, Chili Powder , Cumin and Chili Extract* and let simmer another 5 minutes. Stirring constantly, slowly add in Sour Cream and Monterey Jack Cheese. Stir in drained Beans and chicken. Return to Boil and simmer for 20 – 30 minutes, stirring occasionally.
Serve up hot in bowl of choice and top with strips of toasted tortilla strips.
Variations by Blake: Use the meat from a large Rotissarie Chicken in place of making your own.
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