September 2, 2010

Recipe Post: Chicken Chili

Time for a new recipe post! Today I'm sharing with you SoldierMan's favorite: Chicken Chili. This is a super easy recipe that makes a big meal, great for a family or dinner party.

I have to brag on this one a bit. See, SoldierMan loves White Chicken Chili. His mom makes it occasionally, and back during the insurance days a woman in his office made it and brought it to lunch. Well, he liked it, so he asked her to send me the recipe for it. She did, and so that weekend I tried to make it. Unfortunately, she listed in her ingredients a particular spice pack that I couldn't find (still haven't, anywhere). I panicked. Then I got online and researched for an hour to see what the common ingredients and proportions for spices were in typical White Chicken Chili. This is the result - not so "white" anymore, but SoldierMan says this is his favorite version. :) So that's what you're getting.

You will need:
  • 4 3 cans chicken broth (pay no attention to the pic in this regard)
  • 4 cans Great Northern Beans
  • 3 cans chicken breast
  • 1 onion
  • 1 jar Sliced Jalapeños
  • Garlic
  • Chili Powder
  • Cumin
  • Oregano
As usual, start with a big pot. Turn it on medium heat to start heating.

Pour in all the chicken broth

Not a bad hand pic, if I do say so myself.

Then open and rinse all the beans thoroughly, then dump them in the pot.

Open all the chicken and put in a small bowl.

You could put it in as chunks, but I prefer to shred it first. (Add an extra can or two if you need to stretch it for more people)

Yum

Now add:
1 Tablespoon Chili Powder
1 Tablespoon pressed garlic

1 Teaspoon Oregano
1 Teaspoon Cumin

Then add the onion. Usually 1 small onion (white or yellow), but I had half a large Vidalia, so I just used that.

Chop it up good.
Then jalapeños. I use about half a jar, but it's to taste. I love jalapeños!

(btw, did you know you can buy jalapenos in various heats - like mild, medium and hot?)
Chop them up good, but not minced.

Pour it all in the pot and bring to a boil. Let it boil away for 15-20 minutes or so, stirring a few times to keep anything from searing on the bottom.

Then, yum!!
Again, another great meal for when you can't plan for when your soldierman is coming home. I will make it up in the afternoon and then heat it up later. To reheat, simply bring back to a low boil. Yummy and easy and great with some bread and butter.

The Patriotic Peacock

9 comments:

  1. This sounds and looks delicious! I will be saving this recipe, thanks!

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  2. Looks yummy! I totally have that pot :) And your spices, we have the same spice rack!

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  3. i just made my version of this the other night!

    cute nails, btw!

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  4. I'm a huge fan of chicken chili, but I hadn't made it all summer. You inspired me, though, and last night I made it for dinner. I'd never added jalapenos before, so I took your suggestion. Delish!

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  5. This looks and sounds really good! I might have to make this soon!

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  6. I love one pot meals! Especially the kind that can be re-heated... I know exactly how that goes.
    As for your comment on my blog about cooking lobster, I didn't know how either. I had to google it. It really was fairly easy.
    I can't wait to try this chilid. It looks lite and full of protein and fiber!

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  7. Yumay! Thanks for linking up with me...now I want to go make chili!

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  8. I tried this and blogged it:
    http://somegoodlookincookin.blogspot.com/2011/05/new-post-oh-my.html

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