With the end of the winter weather nowhere in sight, I’ve made a few “comfort” food dishes recently. I’m definitely a big fan of chili – and normally I like a traditional red chili, with ground meat and chili beans and chunks of tomatoes and vegetables. And I’ve definitely made a green chili or two. I like the tang and color provided by tomatillos in the green chili. But the other day, I wanted to try a simple white chili. Made a little creamy and tangy with sour cream and garnished with mozzarella cheese and some cilantro and green onions for a little pop of color. Wow – this is starting to sound like a fashion blog! Ha ha – well here’s the recipe I cooked up…
Start by sauteeing some onions and garlic in a large pot.
Add chicken breast and salt/pepper/cayenne pepper. Sautee for a few minutes (chicken doesn’t have to be cooked through).
Add green chilis, canellini beans and chicken stock.
Stir to combine. Cover and cook for about 30-45 minutes.
This part is optional – but if you like a thicker chili – add a slurry – mix 1/3 cup water and 2 Tablespoons cornstarch.
Stir in sour cream and heavy cream (you can use milk if you like).
Serve and enjoy!
1 medium onion
2 cloves garlic – minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cayenne pepper (add more or less depending on your heat level)
2 – 4 oz cans diced green chili peppers
1 – 15 oz can canellini beans
1 1/2 cups chicken stock
1 cup sour cream
1/2 cup heavy cream (or can use milk instead)
mozzarella cheese (shredded)
green onions and cilantro (for garnish)
Sautee onion and garlic in a large pot. Add the chicken breast and salt, pepper, and cayenne pepper. Cook for a few minutes – the chicken doesn’t have to be cooked completely through. Add green chili peppers, canellini beans and chicken stock. Cover and cook for about 30-45 minutes. Add a slurry to thicken if you like thicker chili (1/3 cup water and 2 Tablespoons cornstarch). Add sour cream and heavy cream. Cook for about 5 more minutes. Serve with mozarella cheese and green onions and cilantro.