White Bean and Chicken Chili
When Eli and I were first dating, and I started having him over for dinner during the week (prior to meeting me, the poor guy subsisted mainly on vending machine food, Wendy’s, Kraft Mac ‘N’ Cheese, and ramen noodles, and I couldn’t stand it), I regularly asked if he had any preferences about dinner, and he continually said, “No.” It was more than three months before the novelty of eating a homecooked meal almost every night started to wear off, and he voiced a desire for something specific.
We were driving home from somewhere, when he suddenly said, apropos of nothing, “Do you know how to make White Chicken Chili?” I replied that I didn’t, but I was sure I could find a recipe (I was amazed that he finally asked for a specific dish, and I was determined to deliver). I asked him where he’d had it, and he told me that his sister Heather made it occasionally for family get-togethers. A few days later, at his sister’s house, I asked her for her recipe, and she promptly dug it out for me. I made it that night for dinner, and it’s now a standby meal.
It is surprisingly simple, takes relatively little time, and is a perfect weeknight dinner (it’s also doable in the crock pot – just don’t add the cheese until right before serving). As well, it’s a great option when you need to feed a crowd, but want a break from the standard Red Bean and Beef Chili or the Sloppy Joes.
I’ve made this chili at least monthly throughout the winter, and we can happily eat it for three days at a time without getting tired of it.
White Bean and Chicken Chili
In a large soup pot, combine:
1-1/2 pounds chicken breast, cooked 10 minutes in boiling water, cooled slightly, and shredded
48 ounces jarred or canned Great Northern Beans with their liquid
16 ounces chicken broth
16 ounces medium-hot chunky salsa
2 teaspoons chili powder
Bring to a simmer over medium heat and cook until thickened and bubbly. Stir in 8 ounces shredded cheddar cheese until fully melted. Serve topped with shredded cheese, sour cream, and tortilla chips.
Serves 8.
