It's green chilies (I prefer the Hatch variety), white beans, chicken, and cilantro, slow-simmered for hours to become a stew that's creamier and more tender than its tomato-based counterpart. Make this white chili, and you'll be the talk of any tailgate. To take a peek at how it's done (like all things Paula, it starts with butter!), read more.
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
- Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
- In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.
Serves 10 to 15.
- Soups/Stews, Chili
- North American