October 28, 2013

White Chicken Chili with Cilantro and Lime

Click here to watch me make this recipe on Cooking Today!

This recipe is an adaptation of one found in my church cookbook and was originally submitted by Babs Carter. Y'all know that if you can ever get your hands on a church cookbook, then it's a keeper. Church cookbook recipes are those tried-and-true, time-tested, crowd-pleasing dishes. I know, because I'm a pastor's wife, and I've been feeding people for more than 18 years. So you learn what's good, what people come back for, and what people request recipes for. And this White Chicken Chili meets the criteria for sure! It is so creamy and loaded with flavors from the garlic, oregano, cumin, jalepenos, and lime. Plus the texture is divine with bites of tender chicken and white beans. Topped with thin slices of avocado and a dollop of sour cream....and mmm mmm mmmmmm. You and your people are gonna love it! 

{serves 6-8}

2 Tbl olive oil
1&1/2 to 2 cups yellow onion, chopped
5 cloves garlic, chopped
3 tsp dried oregano
2 tsp ground cumin
1 tsp powdered ginger
3 cups+ chicken stock
1/2 cup dry white wine like Chardonnay (optional)
1 bay leaf, broken in half
3 cups cooked, shredded chicken
3 cans white beans of your choice, drained
3 jalapeno peppers, minced
3 cups fresh grated Monterey Jack cheese
1/2 tsp coarsely ground pepper
3 Tbl cilantro, finely chopped (plus more for topping)
3 Tbl fresh squeezed lime juice

Heat olive oil in a large, heavy-bottomed pot or Dutch oven (around 5-6qts). Add onion and sauté over medium heat until they're softened and lightly browned.  Add garlic oregano, cumin, and ginger, cooking for one more minute. Stir continuously so the garlic doesn't burn!  Add stock, wine (if using) and bay leaf.  Cook uncovered over medium heat until somewhat reduced (5-6 minutes).  Add chicken, beans, and jalapenos. Simmer uncovered for ten minutes, stirring occasionally.  Over low heat add a little cheese at a time, stirring until melted.  Add pepper, and taste for salt; add if needed.  Stir in fresh lime juice and chopped cilantro. Simmer for 5 minutes.  Remove bay leaf and serve!

 Garnish with fresh chopped tomatoes, green onion, shredded cheese, sour cream, or sliced avocado.

-shortcuts if you must-
Use store-bought chicken stock in place of homemade stock.
Use rings of jarred jalapenos instead of chopped fresh.
Use jarred chopped garlic instead of fresh chopped.
Use deli rotisserie chicken instead of made-at-home chicken.

-begging you please-
 Use fresh squeezed lime juice and not bottled lime juice.
Grate fresh Monterey Jack cheese and do not get a bag of pre-shredded.

Baked Tortilla Triangles
Small flour tortillas
Olive oil
Chili Powder
Garlic Powder

Brush both sides of the tortillas with olive oil. Use a pizza cutter to cut tortillas into quarters making triangles. Sprinkle them with salt, pepper, chili powder and garlic powder. Bake on baking sheet at 400⁰F for 8-10 minutes, until they puff up and look crispy. Serve on the side of white chicken chili.