White Chicken Chili

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Well, it looks like we’re in for some really cold weather.  Lots of parts of the country are already getting slammed with record-breaking cold temperatures and snow.  While I seriously doubt that we’re going to see any of the white stuff where we live, it is still cold – and getting colder!  Imagine some of my coworkers who wore flip flops today, thinking that it would warm up during the day!  I didn’t wear flip flops, but I didn’t take a jacket, so I have been cold all day long!

I made a huge pot of gumbo yesterday in anticipation of the coming cold, but I think I’m going to keep that in the refrigerator for tomorrow when temps are supposed to drop even lower.  I spent a good part of the day shivering – even though I turned on the heat in my classroom and cranked up the warmest scent I had available – pumpkin pie spice.  I was still cold and longing for hot chocolate or soup or something that would warm me from the inside out.

This is one of my favorite recipes.  Elizabeth loves it, too.  Our boys?  They eat it without complaint, but it’s not their favorite.  I think it’s the name.  Michael and Christopher can’t get past the fact that this is a chili recipe but it’s white.  They both prefer traditional chili.

This one is heaven.  I just love the flavor and the warmth.  It has a good bit of cumin in it and cumin is one of those spices that’s smoky and warm.  It also has a LOT of cheese!

You know I’m all about that cheese.

I know you just sang that to the tune of “All About that Bass.”  It’s okay.  I sang it when I typed it.  Go ahead.  I won’t judge.

Anytime I take this soup anywhere, everybody loves it.  There’s never any to bring home and everybody wants the recipe!

White Chicken Chili

  • 1 12-ounce bag of frozen chopped onions (don’t thaw)
  • 1 36-ounce box of chicken stock
  • 2 4-ounce cans of chopped green chiles
  • 6 15.5-ounce cans of great northern beans (don’t rinse or drain)
  • 3 cups of cubed cooked chicken
  • 3 teaspoons of ground cumin
  • 2 teaspoons of salt
  • 6 cups of shredded Colby Jack cheese

Combine onions, chicken stock, chiles, beans, chicken, cumin, and salt in a large pot.  Bring to a boil and then reduce the heat to low and simmer for one hour.  Add cheese, stirring until completely melted.

Well Duh #1:  You can use 2 cups of chopped fresh onions instead of the frozen ones.  I’m just lazy.

Well Duh #2:  You can combine everything except the cheese and cook it on low in a crock pot all day.  Just add the cheese before serving and stir until combined.

Well Duh #3:  This refrigerates and freezes well.  I actually like it better the second day – as I do most soups – because the flavors are better married.

I’m ready to settle in for the evening with a hot bowl of chili and my flannel PJs.  If I can convince Michael to start a fire in the fireplace, this evening will be perfect!

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